Relatively speaking, it wasn’t till a few years ago I’d even heard of or seen
versions of lasagna with white sauce...
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Dec 31, 2020, at 1:57 AM, Chris Palmer <ca_palmer@xxxxxxxxxxxxx> wrote:
Hi Julia,
Hope Geoffrey gets home early in the New year.
In broad terms the two version of Lasagne you describe are
regional variations.
From Rome northwards you would typically find the version with
meat sauce and bechamel.
From Naples southwards you would more typically find the
sausage/ricotta/mozzarella version.
Peg makes the southern version, her Grandmother was from near
Naples and her Grandfather from Sicily.
Chris
-----Original Message-----
From: Julia Leatherwood <dmarc-noreply@xxxxxxxxxxxxx>
Sent: Dec 30, 2020 11:40 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Lasagna
Kelly,
Your lasagna really sounds wonderful. I read your post Re how you make it,
but now cannot find it. It must be hidden in one of the threads, do you
know which one? It sounds similar to a friend’s in Florida and hers was
fab, she used Italian sausage in it too and lots of ricotta and mozzarella
. The English versions just seem to be the meat sauce layered with the
lasagna sheets and topped with a bechamel sauce.
I have not seen Italian sausage here at all.
J
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