Christine Dabney > wrote in
:

> On Mon, 14 Sep 2009 19:50:11 -0600, Christine Dabney
> > wrote:
>
>>I was looking around the food blogs I read, and I found that Elise, of
>>Simply Recipes also has this type of lasagna in her files. She calls
>>it Lasagna Bolognese, which confirms what I know, that this is a
>>northern Italian variety.
>>
>>http://elise.com/recipes/archives/00..._bolognese.php
>>
>>She also layers it as I do....
>>
>>Christine
>
> Replying to my own post:
>
> I was just reading more of the food blogs..and this was a challenge of
> the Daring Bakers....in March. Evidently in her wonderful book, The
> Splendid Table, Lynn Rossetto Kasper has a lasagna Bolognese too, made
> with sauce bolognese, bechamel, and Parmesan.
>
> I should remind all of you, that bechamel did NOT originate in France,
> but in Italy. It was brought to France by Catherine di Medici's
> cooks, when she married the King of France. It was then adopted by
> the French.
>
> Christine

I must be missing something here (which is nothing out of the ordinary
:-)). Not sure what is unusual. Lasagne made with layers of meat sauce,
bechamel (often with cheese added to it) and pasta is what I would expect
if someone offered me lasagne. It's the only sort of lasagne I've ever
made.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

"Wayne Boatwright" ha scritto nel messaggio
onda Anderson told us...
>>> Replying to my own post:
>>>

>> I must be missing something here (which is nothing out of the ordinary
>> >>:-)). Not sure what is unusual. Lasagne made with layers of meat sauce,
>> bechamel (often with cheese added to it) and pasta is what I would expect
>> >> if someone offered me lasagne. It's the only sort of lasagne I've ever
>> >> made.
>>
>
> Many lasagne recipes do not use a bechamel sauce. Perhaps that's more >
> prevalent in the US.

Primarily US, these days. Vilco has told you their version. Here in
central Italy it is pasta, light tomato sauce and besciamella. Lighter the
better. Cooks vie to make the thinnest lasagne sheets, too.

Wayne Boatwright > wrote in
5.247:

> On Tue 15 Sep 2009 05:29:00a, Rhonda Anderson told us...
>

>> I must be missing something here (which is nothing out of the
>> ordinary
>>:-)). Not sure what is unusual. Lasagne made with layers of meat
>>:sauce,
>> bechamel (often with cheese added to it) and pasta is what I would
>> expect if someone offered me lasagne. It's the only sort of lasagne
>> I've ever made.
>>
>
> Many lasagne recipes do not use a bechamel sauce. Perhaps that's more
> prevalent in the US.
>

I've found the other thread that prompted this one. I hadn't realised that
lasagne using a ricotta was the most prevalent version in the US. As I
mentioned I think the version with bechamel sauce is the standard one here.
Certainly if you bought a prepared lasagne, or ordered lasagne at a cafe,
you'd get the bechamel sauce version.

IIRC the only lasagne I've eaten with ricotta in it was a vegetarian one (a
frozen prepared meal - maybe Lean Cuisine or similar).

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On Tue, 15 Sep 2009 12:33:26 GMT, Wayne Boatwright
> wrote:

>Many lasagne recipes do not use a bechamel sauce. Perhaps that's more
>prevalent in the US.

I certainly don't use them together.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Tue, 15 Sep 2009 12:33:26 GMT, Wayne Boatwright
> > wrote:
>
>>Many lasagne recipes do not use a bechamel sauce. Perhaps that's more
>>prevalent in the US.
>
> I certainly don't use them together.

Nor do I. In our house it's either red lasagna or white lasagna!

Felice