From: Robert Bononno 

In article ,
 David N. Barnett  wrote:

> On Tue, 10 Jun 2003 20:42:55 -0400, Robert Bononno
>  wrote in message
> :
>
> | > Lasagne is a ragu and a bechamel.  Both were different from my normal
> |
> | Whose lasagna? I mean, you can make lasagna with a white sauce and
> | bechamel can be the basis of that of course, but that's usually for
> | vegetable lasagna (which I'm not all that crazy about).
>
> Lasagna with bechamel reminds me of the middle-america-white-trash
> version with cottage cheese instead of ricotta.
>
> Since you have an Italian surname, I assume you know what a proper
> lasagn is like, so correct me if I'm wrong.  I make it with
> alternating layers of pasta, tomato/meat sauce, ricotta/parmesan
> paste, and mozzerella.  Not necessarily in that order.

I do. My family is Italian, all of them. And yes, that's more or less the
lasagna I grew up on. The sauce was always a meat sauce. Once in a while my
grandmother would make homemade lasagna (the pasta, that is), which was
phenomenal.

However, that doesn't mean I'm not open to new taste experiences. 
Even when it comes to lasagna.

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robert b.
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