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lasagna with Bechamel Sauce - Page 2

post #31 of 35

I think you are better off using either bechemel or ricotta. I don't think if you made a bechemel sauce and added ricotta that it would stand out very much. Ricotta doesn't really have much flavor so it would get kind of lost in the sauce. 

 

But a traditional style lasagne alla bolognese is beautiful.

 

Similar to a "real" style Italian bolognese sauce and the Americanized "meat" sauce. Both are delicious, and similar, yet different enough to be their own thing. Same thing with Italian lasagne and American lasagne...both are great, just different. 

 

This thread makes me want to eat some. 

post #32 of 35
Thread Starter 

1) I use won-ton wrappers​, these get crusty used for Rangoon  and egg roll so how do they work in a lasagna. 2) Bolognese vs Spaghetti sauce I watched a video on both and only difference I see is one uses a mirepoix base or am I missing something?

 

And I just figured the ricotta would stretch out better in the béchamel sauce spreading it flavor all over.

post #33 of 35
Quote:
Originally Posted by laurenlulu View Post

I love bechamel in a seafood lasagna, sometimes I make Mornay as well

Bechamel is also good for a mixed mushroom lasagna. No meat or tomato. 

post #34 of 35
Quote:
Originally Posted by Dagger View Post
 

1) I use won-ton wrappers​, these get crusty used for Rangoon  and egg roll so how do they work in a lasagna. 2) Bolognese vs Spaghetti sauce I watched a video on both and only difference I see is one uses a mirepoix base or am I missing something?

 

And I just figured the ricotta would stretch out better in the béchamel sauce spreading it flavor all over.

 

Wonton wrappers would only get crispy if you fry them, or I guess bake them without moisture. On a base level, they are close to pasta since they are basically water and flour dough. But they won't get crispy unless fried. You must have had a steamed dumpling before at a chinese restaurant? 

 

I was referencing an "authentic" style Bolognese sauce vs. an American "meat sauce" (still sometimes called a bolognese). The American version typically has much more tomato and dried herbs, etc in it. The Italian version is much different. It isn't worth getting into here, as it would probably hijack the thread. My point is that, while they are different in style, they can both be delicious. 

post #35 of 35
Won-ton wrappers ARE pasta. They are perfect for ravioli. I use a bowl of hot water and soak them for 10-20 seconds. Then I just use them for each layer. You can go with 1 or 2 at a time, more is your choice. They are uniform shape and stack beautifully. Round or square makes no difference. For ravioli I use one shape for meat and the other for cheese whichever I grab first. They're also cheap. They are NO work. It don't take no abacus. They are also perfect for pirogis.
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