• Che Banana
    link
    fedilink
    English
    226 days ago

    Pretty sure it’s with the ground beef boloñesa.

    Funny thing, I’ve never used béchamel in Lasagne before moving to the EU, it was always ricotta with garlic, basil and egg beaten into it, with a splrinkle of shredded mozzarella on the layer.

    • MacN'CheezusOP
      link
      English
      3
      edit-2
      26 days ago

      Yeah, American lasagna is slightly different in that regard. Perhaps they burned the béchamel one too many times.

      Also, I’ll pass on the curry bolognese. I might be convinced to give this one a try, however.