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Old 08-12-2019, 10:05 AM
CairoCarol is online now
Join Date: Mar 2005
Location: Hawaii
Posts: 4,995
My first foray into lasagna was using a recipe from Marcella Hazan's Classic Italian Cookbook - rather painstaking, but quite luscious. It called for bechamel, so that's what I used.

But I'll occasionally just make a lasagna with whatever I feel like using for the layers. If I do that, sure, I might use ricotta.
If I waited for memory to serve, I'd starve.