Originally Posted by
cslewis
1. Noodles
I hope you grease the bottom of the pan well first. One of
the reasons most of us put a ladle of sauce in the bottom
is to prevent sticking.
Originally Posted by
stut
I've never even heard of using ricotta in a meat lasagne - I'd only really expect it with spinach in a veggie one (although IMO that works
better with cannelloni than lasagne). Firmly in the bechamel camp here.
It's really not time-consuming - well, depending on how long you want to
infuse the bay etc - just roux, milk, heat & stir.
Ricotta (or cottage cheese! or both!!) is a standard component
of American home-kitchen lasagna casseroles. It's kind of okay.
I agree with you about bechamel, which improves many things
and takes mere minutes to make.