• Che Banana@beehaw.org
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    6 months 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
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      6 months 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.