I am going to make a lasagna for new years eve in my new 4" deep lasagna pan. I've looked at many recipes. Some of my information included bechamel sauce. I've heard on Michael Colamecco's radio show ( a local chef ) that professional chefs use a bechamel sauce mixed with the ricotta to make the lasagna less watery than by ricotta alone. I really want to make my lasagna a "kick butt" lasagna as I am passionate about my food. Does anyone have experience with bechamel in a lasagna and would it be a separate layer with the ricotta mixed into it? And if a lasagna was this deep, how many layers of bechamel should there be relative to regular layers of noodle and sauce?
post #1 of 10
12/29/08 at 6:59am