"Melba's Jammin'" > wrote in message
...
> In article >,
> "Giusi" > wrote:
>
>> Lasagna in my neighborhood is thinnest sheets of egg pasta with lightest
>> of
>> tomato sauces and a sprinkling of cheese. Cooks vie to see whose can be
>> the
>> lightest not the most rib sticking.
>
> I had that type of lasagne in Tuscany. It was heavenly. I love pasta
> and the thin sheets used in the layering were so good! The sauce not
> thick and meaty. Cheese only on top as you say. Ah, sweet memories.

When I lived in CA, I could get some spinach and cheese ravioli that was
made with really thin sheets of pasta. You could almost see through it. I
loved that stuff because for the carb count, I could eat a lot more of it
than I could the regular kind.