Tracy wrote:
> Christine Dabney wrote:
>> On Mon, 14 Sep 2009 14:38:03 -0700, TammyM > wrote
>>
>>> I make my lasagne with a bechamel sauce, not cottage cheese
>>> (bleccch!) or ricotta. Bechamel is cheaper than cottage cheese, at
>>> least in my hood.
>>>
>>> TammyM
>>
>> Oh..it is so good made with a bechamel sauce!! After I made it the
>> last time, with a bechamel (cause I was out of ricotta/mozzarella.), I
>> decided that was my favorite way of making lasagna. It truly is
>> luxurious made that way. And it does end up being a lot cheaper, I
>> think!!
>>
>> Christine,now craving lasagna made this way...
>
> I've always wanted to try to make lasagna with bechamel. I think it's a
> totally different animal than a red sauce lasagna.
>
> The DH is currently quite hostile to cheese so I probably won't be
>


Are you all talking about the same thing? It sounded like Tammy's
recipe subbed bechamel for the ricotta. Tracy is subbing it for the red
sauce? Isn't that just layers of noodles and cheesy white sauce?
Sounds like mac'n'cheese with wide noodles.

I'm confused.

gloria p