I think people should start making lasagnas, posting a photo(s) and commenting on their method.
I think the blending depends on how thick/thin the sauces are. I tend to go for a thicker bechamel and a light but not thin meat sauce. It also depends how much sauce and what noodles you're using for the layering. They blend a bit but the flavors are distinguishable.
Originally Posted by
cubbie
This thread got me interested in making some lasagna today. I'm wondering about the several posts saying that the two sauces should be placed together between layers of noodles. My past experience is that this makes them blend into one during cooking and makes the noodles slide around more. What about alternating: meat sauce, pasta, bechemel/ricotta, pasta, meat sauce, pasta, bechemel/ricotta, pasta, meat sauce?