# Lasagna: corner, middle, or edge?

**URL:** <https://boards.straightdope.com/t/lasagna-corner-middle-or-edge/613752>\
**Category:** Cafe Society\
**Created:** [February 23, 2012, 6:00pm UTC](https://boards.straightdope.com/t/lasagna-corner-middle-or-edge/613752 "2012-02-23T18:00:14Z")\
**Posts on this page:** 6\
**Page:** 4

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [March 6, 2012, 8:27pm UTC](https://boards.straightdope.com/t/lasagna-corner-middle-or-edge/613752/61 "2012-03-06T20:27:40Z")

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> [@DCnDC](#):
>
> I know, that’s blasphemy.

It’s not blasphemy at all. Northern Italian styles of lasagna generally do not have ricotta. Lasagna as in, say, Bologna is made with what I described: fresh made spinach lasagna, and alternating layers of bolognese sauce and bechamel (along with Parmigiano-Reggiano.) The ricotta tradition is more of a Southern Italian/Sicilian thing.

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**Author:** ![Frylock](https://avatars.discourse-cdn.com/v4/letter/f/ce7236/32.png) [@Frylock](https://boards.straightdope.com/u/Frylock)\
**Post date:** [March 6, 2012, 8:39pm UTC](https://boards.straightdope.com/t/lasagna-corner-middle-or-edge/613752/62 "2012-03-06T20:39:55Z")

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I didn’t even realize this was up for disagreement.

I mean… those who don’t like the crunchy bits on the corners, how would you describe what it is you don’t like about it?

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**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\
**Post date:** [March 6, 2012, 8:55pm UTC](https://boards.straightdope.com/t/lasagna-corner-middle-or-edge/613752/63 "2012-03-06T20:55:07Z")

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> [@Frylock](#):
>
> I didn’t even realize this was up for disagreement.
> 
> I mean… those who don’t like the crunchy bits on the corners, how would you describe what it is you don’t like about it?

They’re hard and crunchy and I don’t like my pasta to be either?

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**Author:** ![Frylock](https://avatars.discourse-cdn.com/v4/letter/f/ce7236/32.png) [@Frylock](https://boards.straightdope.com/u/Frylock)\
**Post date:** [March 6, 2012, 9:00pm UTC](https://boards.straightdope.com/t/lasagna-corner-middle-or-edge/613752/64 "2012-03-06T21:00:40Z")

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> [@Zsofia](#):
>
> They’re hard and crunchy and I don’t like my pasta to be either?

Ah, let me clarify something.

I took the poll to be about the crunchy nearly-burned-to-pretty-much-yeah-burned bits of _cheese and tomato sauce_ and not so much about the pasta itself.

Is that what the corner lovers are talking about? Or are you guys actually talking about dried up chewy parts of corner _pasta_?

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**Author:** ![Idle\_Thoughts](https://avatars.discourse-cdn.com/v4/letter/i/838e76/32.png) [@Idle\_Thoughts](https://boards.straightdope.com/u/Idle_Thoughts)\
**Post date:** [March 7, 2012, 4:05am UTC](https://boards.straightdope.com/t/lasagna-corner-middle-or-edge/613752/65 "2012-03-07T04:05:24Z")

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Any. As long as it’s lasagna, I’m happy.

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**Author:** ![phantom\_lamb](https://avatars.discourse-cdn.com/v4/letter/p/5f9b8f/32.png) [@phantom\_lamb](https://boards.straightdope.com/u/phantom_lamb)\
**Post date:** [March 7, 2012, 10:49am UTC](https://boards.straightdope.com/t/lasagna-corner-middle-or-edge/613752/66 "2012-03-07T10:49:47Z")

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I don’t like crunchy lasagna so I’ll take middle. But if it’s baked to my liking then none of the pieces are crunchy and all are equally soft and edible. Mmm.

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