Goomba38 wrote:

> I personally dislike "meat sauces" and when I add meat to lasagna I
> follow my grandmother's example and make very tiny meatballs (ground
> beef,parsley, garlic, parm.cheese, spices/herbs, browned) and scatter
> them across the cheese layer as I go. Not a lot of meat by any
> stretch. Or perhaps I'll use sliced, cooked sweet and hot Italian
> sausage. Again not much as it is a rich enough dish that I don't want
> the meat to predominate the flavors.

Try dressing lasagne with just bechamel, bolognese ragout and grated
parmigiano. Heaven.
--
Vilco
Think pink, drink rose'