notbob wrote:
> 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



Don't think of it as a starch sauce, think of it as gravy. ;-)

Bob