"Christine Dabney" > wrote in message
...
> On Tue, 15 Sep 2009 00:58:33 GMT, notbob > wrote:
>
>>On 2009-09-15, Janet Bostwick > wrote:
>>
>>> Oh, yes. Really, really good!!! I haven't researched it, is it usual
>>> to
>>> put the bechamel "in" the lasagna?
>>
>>I have no idea, Janet. I never even heard of bechamel in lasagna
>>before today. <shrug>
>>
>>nb
>
> Notbob,
>
> I first learned about this way from the Foods of the Worlds
> volumes...The Food of Italy. It is not Italian-American, but more
> real Italian in substance.
>
> I made it that way for the first time years and years ago... I liked
> it a lot..but went on my merry way and made many different versions
> over the years...mostly the Italian American way, with ricotta,
> mozzarella, and such. Then I made another of this type of lasagna
> about 20 years ago, from one of the Greens cookbooks...
>
> Then not too long ago, I was wanting lasagna again, and I didn't have
> all the ingredients for the "usual" type...but I did have the
> ingredients for the lasagna with bechamel type. I made it again, and
> fell in love with it, so that now I really like this better.
>
> I think some of the better Italian cookbook authors have a version of
> this in their books. And from what I have read, this is more of a
> northern Italian variance: the type most of us are accustomed to, is a
> southern Italian import, since many of the first immigrants to this
> country from Italy came from southern Italy.
>
> Anyway, those of you that are skeptical..try it. You might be very
> pleasantly surprised.
>
> I just posted Damsel's recipe of this type of lasagna. She was sold
> on it, when she made it for the first time.
>
> Next time I make it, which might be really, really soon now, I am
> thinking I will make tiny meatballs and put them in between the
> layers, along with the bechamel.
>

Do you use eggs in your sauce? I've had some lasagna that rises, and maybe
that was a bechamel sauce. Just curious because I wondered how they did
that.