Originally Posted by
milepig
I heartily recommend making lasagna with fresh made pasta. No need to precook, just use them as they come out of the pasta rolled. Utterly sublime in a way you'll never achieve with boxed pasta.
I'm probably a heretic, but I do use ricotta that I mix with some ground pepper and parsley.
I agree that homemade pasta is best. In Santa Monica, Ca. there is an Italian grocery which sells homemade lasagna pasta. It's great. I'm sure there are other cities which also offer this. I am of the no mozzarella school, but ricotta is better and béchamel the best.
