From: Phil Payne 

> I usually make my own sauce (I'm a bit of an amateur cook) and my
> family's Italian, so ... By the way, what kind of sauce?

Lasagne is a ragu and a bechamel.  Both were different from my normal
recipe - I left the cloves out of the bechamel; I just infused the milk
(full fat) with a few bay leaves and then flavoured it with nutmeg.  I
usually add a little butter when frying the beef - I didn't on this
occasion.  Ground beef, chopped bacon, chopped onion, fresh tomatoes.  I
use the "we have to sell these TODAY" overripe salad tomatoes
from the supermarket - production of a binful of ragu sauce for whatever
purpose is always triggered by "buy one, get three" offers like
that.  Again, this time it was different - I couldn't find chicken livers
and I happened across a small packet of frozen Italian seasoning, so I
didn't use the dried stuff.  I also didn't use a bouquet garni but did
everything up one herb/spice at a time.  I made the pasta myself.

I have real fun with some of my Jewish friends about lasagne, because it's
about as non-kosher as you can get.  It's almost anti-kosher - layers of
meat and milk in the same pot - and pork in the ragu.  "How can a
religion that bans lasagne survive?"

--
  Phil Payne
  http://www.isham-research.com
  +44 7785 302 803
  +49 173 6242039

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