And so has her "Marlboro" man:

http://thepioneerwoman.com/cooking/2...e_best_lasagn/

Cottage cheese and green can cheez? Fictor will throw a hissy fit!

TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
cheese nor green can stuff in sight)

TammyM wrote:
> And so has her "Marlboro" man:
>
> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
>
> Cottage cheese and green can cheez? Fictor will throw a hissy fit!
>
> TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
> cheese nor green can stuff in sight)

The cottage cheese bugs me more than canned parm. I just don't get it.
They don't taste anything alike! And even if you "can't tell" it's
cottage cheese, why use it????????

It does look good though for a baked pasta dish with meat. I wouldn't
call it lasagna.

Tracy

In article >,
TammyM > wrote:

> And so has her "Marlboro" man:
>
> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
>
> Cottage cheese and green can cheez? Fictor will throw a hissy fit!
>
> TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
> cheese nor green can stuff in sight)

I thought the comments were telling. There was more than one:

"I hate lasagna but this was great."

--
Dan Abel
Petaluma, California USA

TammyM > wrote:

> And so has her "Marlboro" man:
>
> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
>
> Cottage cheese and green can cheez? Fictor will throw a hissy fit!

It looks like a pretty thorough effort and would surely be good if made
with real ingredients instead of junk.

> TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
> cheese nor green can stuff in sight)

So, prithee, where is Your Highness's recipe?

Fictor

TammyM wrote:
> And so has her "Marlboro" man:
>
> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
>
> Cottage cheese and green can cheez? Fictor will throw a hissy fit!
>
> TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
> cheese nor green can stuff in sight)

As is my way, I now am dying to make this particular recipe. It'll have
to wait until the weekend, though.

Serene

Ranée at Arabian Knits wrote:
> In article >,
> Tracy > wrote:
>
>> The cottage cheese bugs me more than canned parm. I just don't get it.
>> They don't taste anything alike! And even if you "can't tell" it's
>> cottage cheese, why use it????????
>
> Probably because it is cheaper.

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

Dan Abel wrote:

> TammyM > wrote:
>
>> And so has her "Marlboro" man:
>>
>> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
>>
>> Cottage cheese and green can cheez? Fictor will throw a hissy fit!
>>
>> TammyM (who made the very best vegetarian lasagne yesterday) (no
>> cottage cheese nor green can stuff in sight)
>
> I thought the comments were telling. There was more than one:
>
> "I hate lasagna but this was great."

I laughed out loud when the person said

"Using slices of cheese is really a neat idea. I never would’ve thought to
use anything other than shredded!"

Really, who would think of using any other kind of mozzarella?

nancy

On 2009-09-14, Tracy > wrote:

> The cottage cheese bugs me more than canned parm. I just don't get it.
> They don't taste anything alike! And even if you "can't tell" it's
> cottage cheese, why use it????????

Why not?

It's not a new concept. I first had cottage cheese lasagna over 40
yrs ago. A recipe from Calories Don't Count, a low carb diet/cookbook
that preceeded Atkins by decades. As I recall, it was pretty dang
good.

Yeah, yeah, yeah.... homemade sauce, imported ricotta, 2 yr old
parmasan, blah blah, is better than Ree's green parmasan, but how many
of us really have access to that high priced stuff. I once did, but
no more. Ricotta and a GOOD cottage cheese are very similar in
texture. Why not use it? It's not like the ricotta in Albertson's
dairy case is seriously high quality stuff. Certainly not good enough
to punch through a hearty red sauce. Ree used good canned tomato
stuff and good sausage. I'm sure her herbs were relatively fresh,
too. I have no problem with Kraft's parmesan, either. It's pointless
to dismiss an effort just because it doesn't use top shelf
ingredients. Anyone can use the best ingredients and still turn
out dog food. It's more about the combination of what you have and
the care used to achieve the end product.

Get down wif yo bad self, Ree!

nb

TammyM wrote:
> And so has her "Marlboro" man:
>
> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
>
> Cottage cheese and green can cheez? Fictor will throw a hissy fit!
>
> TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
> cheese nor green can stuff in sight)



Even if I made the recipe, I would use real freshly grated Parmesan, but
I noticed, skimming through the comments, very few people didn't like it
and the worst comment came from what sounds like a real food snob.

Even in these days when you can buy nearly everything everywhere,
I am sure there are places where you can't get buffala mozzarella
and real ricotta. She posted a recipe that makes do with substitutes.

If her family loves it, evidently it's a keeper recipe for them.

gloria p

notbob wrote:
> It's pointless to dismiss an effort just because it doesn't use top
> shelf ingredients. Anyone can use the best ingredients and still
> turn out dog food. It's more about the combination of what you have
> and the care used to achieve the end product.
>
> nb


I agree completely.

When I make lasagna (using store-brand ricotta, one carton of regular
and one of low-fat) it helps tremendously to blend the ricotta in a food
processor for a minute or two until it is smooth. The same technique
should work with cottage cheese to *really* improve the texture if you
must use cottage cheese.

Cottage cheese and ricotta are usually the same price here, except
occasionally the cottage cheese can be found deep discounted when it's
on sale or approaching its last sale date.

Bob

On 2009-09-14, zxcvbob > wrote:

> occasionally the cottage cheese can be found deep discounted when it's
> on sale or approaching its last sale date.

Or in your fridge!

I'd buy ricotta, but if I had some cottage cheese and decided to make
lasagna and ricotta meant an extra trip.... forget it. OTOH, there's
some pretty bad cottage cheese out there. Some brands I've run across
are almost a slurry.

nb

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

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

"Tracy" > wrote in message
...
>
>
> TammyM wrote:
>> And so has her "Marlboro" man:
>>
>> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
>>
>> Cottage cheese and green can cheez? Fictor will throw a hissy fit!
>>
>> TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
>> cheese nor green can stuff in sight)
>
> The cottage cheese bugs me more than canned parm. I just don't get it.
> They don't taste anything alike! And even if you "can't tell" it's cottage
> cheese, why use it????????
>
> It does look good though for a baked pasta dish with meat. I wouldn't call
> it lasagna.

I grew up with cottage cheese in lasagna because my mom made it that way.
She still is unmatched in the deliciousness of lasagna. She made it that
way to cut fat and calories by using low fat CC. Back in those days I don't
think you could by ricotta that was low(er) fat. That said, I do use
ricotta when I make it because it isn't often.

"Gloria P" > wrote in message
...
snip
>
> Even in these days when you can buy nearly everything everywhere,
> I am sure there are places where you can't get buffala mozzarella
> and real ricotta. gloria p

Oh, puhleeze, you think??? I was shocked to see buffala at my Costco last
week. And I recently found real whole milk ricotta at a restaurant supply.
If the food habits of the people that live around you are still at home on
the range, the local supermarkets are not going to carry any fancy, foreign
food.
Janet

zxcvbob wrote:
> notbob wrote:
>> It's pointless to dismiss an effort just because it doesn't use top
>> shelf ingredients. Anyone can use the best ingredients and still
>> turn out dog food. It's more about the combination of what you have
>> and the care used to achieve the end product.
>>
>> nb
>
>
> I agree completely.
>
> When I make lasagna (using store-brand ricotta, one carton of regular
> and one of low-fat) it helps tremendously to blend the ricotta in a food
> processor for a minute or two until it is smooth. The same technique
> should work with cottage cheese to *really* improve the texture if you
> must use cottage cheese.
>
> Cottage cheese and ricotta are usually the same price here, except
> occasionally the cottage cheese can be found deep discounted when it's
> on sale or approaching its last sale date.
>
> Bob

It's not about top shelf ingredients. I don't think of cottage cheese as
a cheap substitute for ricotta. I just think it's the wrong ingredient
to use in a lasagna.

Tracy

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
making it any time soon.

Tracy

On 2009-09-15, Tracy > wrote:

> It's not about top shelf ingredients. I don't think of cottage cheese as
> a cheap substitute for ricotta. I just think it's the wrong ingredient
> to use in a lasagna.

I bet you couldn't tell the difference.

nb

On 2009-09-15, Tracy > wrote:

> I've always wanted to try to make lasagna with bechamel. I think it's a
> totally different animal than a red sauce lasagna.

Do they mean no red sauce at all? Only bechamel? I thought the
bechamel was just single ingredient replacement for the ricotta.

nb

"Tracy" > wrote in message
...
> 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 making
> it any time soon.
>
> Tracy

Giada de Laurentis has a recipe for lasagna rolls -- bechamel on the bottom
under the lasagna rolls and the rolls covered with red sauce. Yummy.
Janet

On 2009-09-15, Janet Bostwick > wrote:

> Giada de Laurentis has a recipe for lasagna rolls -- bechamel on the bottom
> under the lasagna rolls and the rolls covered with red sauce. Yummy.

Ah-ha!

She keeps the ricotta AND the red sauce and ADDS the bechamel with no
parmesan in the sauce.

http://tinyurl.com/6x6h2x

nb

TammyM > wrote in :

> And so has her "Marlboro" man:
>
> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
>
> Cottage cheese and green can cheez? Fictor will throw a hissy fit!
>
> TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
> cheese nor green can stuff in sight)



The cottage cheese thing might work, as a low fat alternative to bechamel
sauce........ but I think I'd draw the line at using the "chuck cheese".

We have that green can stuff over here, and to me, it really *does* smell
like a can of spew!!


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"notbob" > wrote in message
...
> On 2009-09-15, Janet Bostwick > wrote:
>
>> Giada de Laurentis has a recipe for lasagna rolls -- bechamel on the
>> bottom
>> under the lasagna rolls and the rolls covered with red sauce. Yummy.
>
> Ah-ha!
>
> She keeps the ricotta AND the red sauce and ADDS the bechamel with no
> parmesan in the sauce.
>
> http://tinyurl.com/6x6h2x
>
> nb

Oh, yes. Really, really good!!! I haven't researched it, is it usual to
put the bechamel "in" the lasagna?
Janet

notbob wrote:
> On 2009-09-15, Tracy > wrote:
>
>> It's not about top shelf ingredients. I don't think of cottage cheese as
>> a cheap substitute for ricotta. I just think it's the wrong ingredient
>> to use in a lasagna.
>
> I bet you couldn't tell the difference.
>
> nb

Ya know what? Probably not...but....I still would rather use ricotta.

;-)

Cottage cheese is for pineapple or halved cherry tomatoes or just plain
or, um, blueberries, or I dunno, anything except lasagna.

Tracy

Janet Bostwick wrote:
> "Tracy" > wrote in message
> ...
>> 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 making
>> it any time soon.
>>
>> Tracy
>
> Giada de Laurentis has a recipe for lasagna rolls -- bechamel on the bottom
> under the lasagna rolls and the rolls covered with red sauce. Yummy.
> Janet
>
>

See, now the combination of bechamel and red sauce does not appeal to
me. I've never tried it though and I wouldn't say no to a taste.

Tracy

"Tracy" > wrote in message
...
> Janet Bostwick wrote:
snip

>>
>> Giada de Laurentis has a recipe for lasagna rolls -- bechamel on the
>> bottom under the lasagna rolls and the rolls covered with red sauce.
>> Yummy.
>> Janet
>
> See, now the combination of bechamel and red sauce does not appeal to me.
> I've never tried it though and I wouldn't say no to a taste.
>
> Tracy

Why not? If someone else is doing the cooking ;o}
janet

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 wrote:
> On 2009-09-15, Tracy > wrote:
>
>> I've always wanted to try to make lasagna with bechamel. I think it's a
>> totally different animal than a red sauce lasagna.
>
> Do they mean no red sauce at all? Only bechamel? I thought the
> bechamel was just single ingredient replacement for the ricotta.
>
> nb


Think stouffers frozen vegetable lasagna. Spinach, carrots, white sauce.
It's not bad - for a frozen dinner.

This is what I'd like to try and make, maybe with mushrooms and spinach.

I don't envision it having ricotta though.

Tracy

Janet Bostwick wrote:

> "Tracy" > wrote in message
> ...
>>
>>See, now the combination of bechamel and red sauce does not appeal to me.
>>I've never tried it though and I wouldn't say no to a taste.
>>
>>Tracy
>
>
> Why not? If someone else is doing the cooking ;o}
> janet
>
>

There are other Italian dishes with this combo. Pasticchio
Di Tortellini comes to mind. It works best in layered
dishes.

Janet Bostwick wrote:
> "Tracy" > wrote in message
> ...
>> Janet Bostwick wrote:
> snip
>
>>> Giada de Laurentis has a recipe for lasagna rolls -- bechamel on the
>>> bottom under the lasagna rolls and the rolls covered with red sauce.
>>> Yummy.
>>> Janet
>> See, now the combination of bechamel and red sauce does not appeal to me.
>> I've never tried it though and I wouldn't say no to a taste.
>>
>> Tracy
>
> Why not? If someone else is doing the cooking ;o}
> janet
>
>

I meant to say "but I wouldn't say no to a taste".

Tracy
(typing too fast....)

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

Christine Dabney wrote:
> On Mon, 14 Sep 2009 20:27:29 -0400, Tracy > wrote:
>
>
>> 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
>> making it any time soon.
>>
>> Tracy
>
> No, it's not different than a red sauce lasagna. I use my tomato
> sauce for the sauce..a lot of folks use Bolognese.
>
> This is the classic way it is done in parts of Italy.
>
> Damsel posted a recipe for it once...let me post it.
>
> Christine

I'm thinking of a white lasagna. No red sauce. It would be really,
really decadent, I think, hence the DH's aversion....

Tracy

Gloria P wrote:
> 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

But none of them use cottage cheese!!!

;-)

Tracy

"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.

Christine Dabney wrote:
> On Mon, 14 Sep 2009 21:31:36 -0400, "Cheryl" >
> wrote:
>
>
>> 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.
>
> No eggs.
>
> My understanding is that the inclusion of eggs is a southern Italian
> thing.. I think they use hardboiled eggs, or some variation of that,
> in the filling. I think southern Italians really decked out their
> lasagnas...with meatballs, the various cheeses like mozzarella,
> ricotta, etc. I think it was called Lasagna al Carnival..or something
> like that.
>
> The northern Italian style is the type that has the bechamel, from
> what I understand.
>
> May Vilco or Giusi can speak up on all of this..maybe Victor too.
>
> Christine

When I was in lasagna mode, the best one I made combined ricotta
and parmesan cheese with egg. I am afraid I don't like bechamel
in lasagna (or in moussaka, for that matter).

--
Jean B.

"Tracy" > wrote in message
...
> Christine Dabney wrote:
>> On Mon, 14 Sep 2009 20:27:29 -0400, Tracy > wrote:
>>
>>
>>> 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
>>> making it any time soon.
>>>
>>> Tracy
>>
>> No, it's not different than a red sauce lasagna. I use my tomato
>> sauce for the sauce..a lot of folks use Bolognese. This is the classic
>> way it is done in parts of Italy. Damsel posted a recipe for it
>> once...let me post it.
>>
>> Christine
>
> I'm thinking of a white lasagna. No red sauce. It would be really, really
> decadent, I think, hence the DH's aversion....
>
> Tracy

The Barefoot Contessa did a wild mushroom white lasagna that looked mighty
tasty
Janet

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
I make a medium bechamel, no cheese in the sauce. I use regular grocery
store mozzarella and use parm reg that I buy at Costco. I make my own
red sauce, nothing exotic but day-am, it's tasty. Ordinary lasagne
noodles from the grocery store.

Give it a try, nb. Live a little. Take a walk on the wild side.

:-)

TammyM

Christine Dabney wrote:
> This is the recipe that Damsel posted....
>
> Note: I use my own meat sauce for the basic sauce..but the process is
> the same. Some recipes I have used do layer it slightly different, in
> that they start with a thin layer of meat sauce, then the lasagna
> noodles, then another thin layer of meat sauce, then bechamel on top
> of that, and Parmesan on top of that, then lasagna noodles
> again...repeating with the meat sauce, bechamel, and Parmesan.
>
> It's all good.
>
> Christine
>
>
> Lasagne Al Forno
>
> Recipe By :adapted by Carol Peterson

This recipe uses about double the amount of bechamel that I usually use.
It sounds far too rich to me - or rather, it ups the ante on an
already-rich dish.

My 2c, worth exactly what you paid for it.

TammyM

Janet Bostwick wrote:
> "Tracy" > wrote in message
> ...
>> Christine Dabney wrote:
>>> On Mon, 14 Sep 2009 20:27:29 -0400, Tracy > wrote:
>>>
>>>
>>>> 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
>>>> making it any time soon.
>>>>
>>>> Tracy
>>> No, it's not different than a red sauce lasagna. I use my tomato
>>> sauce for the sauce..a lot of folks use Bolognese. This is the classic
>>> way it is done in parts of Italy. Damsel posted a recipe for it
>>> once...let me post it.
>>>
>>> Christine
>> I'm thinking of a white lasagna. No red sauce. It would be really, really
>> decadent, I think, hence the DH's aversion....
>>
>> Tracy
>
> The Barefoot Contessa did a wild mushroom white lasagna that looked mighty
> tasty
> Janet
>
>
I will have to check that out. Thanks.
Tracy

On 2009-09-15, TammyM > wrote:

> Give it a try, nb. Live a little. Take a walk on the wild side.

Sounds like a walk on the fat side!

nb