You are my hero. |
I love it. I don't make it often because I can't stop eating it when we have it. |
Bechamel + bolognese =\= light. |
You don't drowned it in sauce. It is lightly applied. It isn't light in the salad since but lighter than the US version. You also don't need to eat a large portion. |
I csn see why many people hate it. I've never had good lasagna sombody else has cooked. I layer mine with fresh italian saussge, sauteed bell peppers, and a mixture of cooked and drained fresh spinach mixed with bechamel sauce. I buy my noodles fresh, not dries. My lasagne is not greasy and you wont choke on cheese. I make my tomato sauce fresh from san marzanos.
I only make it 2xs a year because its a massive production. |
Fresh pasta is key. Thay dried stuff is so thick. Makes it such a carb heavy meal. |
This is a troll. It's like not liking pizza. Unimaginable. |
Not really, unless you have little exposure to a wide range of foods, especially Italian. Itn s no suprise that the DCUM demographic has a bit more exposure than the average American. "lasagne" is a trailer trash culinary staple. |
hate it so much! |
No cheese or wheat for me, so I hate it. And, i have bad memories of bad dish after bad dish back in the day at pot lucks too. I also always bring a salad to eat, do there will be something I can eat. |
who would make this.
i'm more confused than angry. lasagna is my favorite meal, but that's because my family makes some good lasagna. we considered making a restaurant and serve it there, but we hadn't the-money to do so. |
Same, I hate the grittiness of ricotta. |
+1, it’s regional |
I hate it when ppl use no cook noodles and the edges are so dry you could chip a tooth but the middle is mushy |
The real lasagna I had in Bologna was light years better than anything of the garbaj I’ve had here. |