On 2009-09-14, Christine Dabney > wrote:

> Or, if you had milk and butter and flour, and maybe some parmesan,
> you could make a bechamel, and still make some of the best lasagna of
> your life.

I read that, Chris. I've never heard of such a thing. So, you make a
parmesan bechamel? Do you make it on the thick side? I'll give it
some consideration, though I don't see the advantage of subing cheese
with a starch sauce. Food for thought.....

nb