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
>
> She also layers it as I do....
>
> Christine
>

Looks good, thanks. I am going out of town on Thursday, but when I get
back I will give this recipe a try.


Becca

Becca > wrote in on Sep Tue 2009
am

> http://elise.c

Look closely at the pictures. I have never gotten a meat sauce as thick as it is shown in the picture
on that site (where sauce is spread on noodles). It looks like the meat sauce is so thick that 2 more
minutes of cooking would cause a total lack of moisture. It looks more like stuff that had dipped in
a sauce lightly and then spread on top of the noodles. Seems too dry looking to be an actual sauce.

Read about the white sauce...I have never heated both the milk and flour butter mix seperately
before combining them. Why is that done? Also why isn't the white sauce seasoned in anyway?
Afterwards I re-read the white sauce section and perhaps if your are going to go the onion clove
route heating the milk would be proper (per Wikipedia link). But in the provided recipe neither
onion nor clove nor any seasonning is specified in the white sauce ingredient list.

I have never made a lasagna with both types of sauces and would be the last to complain about
something I didn't make myself at least once. But the sauce making instructions on this site don't
strike me as correct. My meat sauces are thicker than a thick chili, but never as thick as shown here
and my usual white sauces are usually cheddar cheese sauces or mushroom-herb sauces, and only
require heating one pot.

My point here is that making a 2 sauce lasagna recipe might be better from another site.

Also I'm a firm believer of spreading a little meat sauce around the pan prior to noodle use and not
using oil to prevent noodle sticking. (Like my oil intake isn't enough already)

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

"hahabogus" > wrote in message
50...
> Becca > wrote in
> on Sep Tue 2009
> am
>
>> http://elise.c
>
> Look closely at the pictures. I have never gotten a meat sauce as thick as
> it is shown in the picture
> on that site (where sauce is spread on noodles). It looks like the meat
> sauce is so thick that 2 more
> minutes of cooking would cause a total lack of moisture. It looks more
> like stuff that had dipped in
> a sauce lightly and then spread on top of the noodles. Seems too dry
> looking to be an actual sauce.
snip
That photo was either taken of a cold lasagna that was sliced or more
likely, was constructed of colder parts and pieces. I think it is
impossible to get a square of hot lasagna on a plate without drippage,
slippage or drool. The photo is too clean.
Janet