Quote:
Originally Posted by Fire Me Boy!
I don't share my recipe, but I'll share a few things I've learned: spend money on quality ingredients (most notably, good cheese); if you use ricotta, make your own; if you want to skip the ricotta, bechamel is very nice; fresh pasta is extra luscious; get a good, deep lasagna pan, not just any 9x13 pan.
My 2 cents.
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I'm guessing your secret is in the sauce? That tends to be my differentiating thing about italian food.. the sauce 1st and meat second. I'll do digging around and show off my master piece at a later time