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?
Blending is a bad thing?
I actually like how the meat sauce blends a bit with the ricotta. Separate layers of ricotta and sauce to me doesn't really make a new dish - may as well just have ziti with meat sauce and ricotta in that case. The trick for Ricotta, btw, is to drop a large number of small dollops over the noodle or sauce, so that you don't have to force it around so much.