On Sat, 19 Sep 2009 12:08:31 +0200, (Victor Sack)
wrote:

>Christine Dabney > wrote:
>
>> I was looking around the food blogs I read, and I found that Elise, of
>> Simply Recipes also has this type of lasagna in her files. She calls
>> it Lasagna Bolognese, which confirms what I know, that this is a
>> northern Italian variety.
>>
>> http://elise.com/recipes/archives/00..._bolognese.php
>
>The idea of béchamel use in this very general kind of preparation
>perhaps ought to include the Campanian timballo, which is using a sauce
>very similar to that of ragù alla bolognese, but is claimed to have been
>developed independently of the Bolognese version. Here is an elaborate
>recipe, complete with the author's preface, from _Naples at Table_ by
>Arthur Schwartz (I actually copied the recipe from
><http://www.starchefs.com/ASchwartz/timballo.html> to save me some
>serious typing).

I've been making a dish for about 20 years that I call "pasta a la
bechamel." (When the kids were small, I used to call it "not
lasagne.")

Anyway, my particular recipe was inspired by Greek Pastitsio, similar
to the one he

http://mikes-table.themulligans.org/.../30/pastitsio/

But I found Pastitsio to be too expensive, what with all the eggs and
cheese and such, so I modified it. If you are on a budget, as I was at
the time, this is very important.

My Pasta a la bechamel consists of

1) a layer of meat/tomato sauce
2) a layer of cooked pasta (I use rigatoni) mixed with a generous
amount of bechamel sauce
3) another layer of the meat/tomato sauce over the top.

Bake this, covered, for an hour or so, then let it rest so you can
slice it.

This is one of my once-a-month standby meals.

Jo Anne