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Old 12-26-2021 | 09:11 AM
  #1341  
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I think the egg helps to hold it all together in some way.
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Old 12-26-2021 | 09:27 AM
  #1342  
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…And what about béchamel sauce,and pepperoni ???
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Old 12-26-2021 | 10:15 AM
  #1343  
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Originally Posted by Emil St-Hilaire
…And what about béchamel sauce,and pepperoni ???
We are talking homeade Italian Lasagna made with a red gravy. Forget about it.
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Old 12-26-2021 | 10:46 AM
  #1344  
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https://cafedelites.com/best-lasagna/
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Old 12-26-2021 | 11:04 AM
  #1345  
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Interesting a white AND red sauce.
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Old 12-26-2021 | 11:07 AM
  #1346  
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And a few slices of pepperoni…
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Old 12-26-2021 | 12:36 PM
  #1347  
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Originally Posted by robb
No rigot'? i.e. ricotta cheese
No we never used that, this is a southern recipe from Calabria region, I think the northerners tossed in ricotta for good measure.
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Old 12-26-2021 | 12:38 PM
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Originally Posted by buckeyesue
My mother always layered sliced hard boiled eggs in her lasagna, too.

Also, a layer of chopped spinach.
Nice, your mother got it right, the egg just gives it a bit more texture, particularly when the cooked yoke mixes with the sauce and cheese and it all melds togehter.
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Old 12-26-2021 | 12:44 PM
  #1349  
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Originally Posted by Emil St-Hilaire
That is too heavy in comparison to our recipe, I think it has too much cheese by the looks of it, that has a kitchen sink pizza look to it.
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Old 12-26-2021 | 07:21 PM
  #1350  
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Baked bacon. Easy but odd to take to Christmas.
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