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[quote=Anonymous][quote]NP but I only make the bechamel kind and only for a "regular family dinner." Ricotta is almost always disgusting when it's baked -- the only way it's tolerable if it's its full fat and mixed really heavily with other cheeses. But the bechamel is so much easier and so much tastier. I use the pre-baked lasagna noodles, and layer with the bechamel, tomato sauce with Italian sausage, and mozarella mixed with parmigiana.[/quote] I like béchamel with vegetarian lasagne (julienned zucchini, carrots, spinach) etc but not meat or marina. I think ricotta mixed heavily with basil, oregano, parmesan and garlic is much better with a marinara or Bolognese sauce. Belhamel is also not easy for novice cooks or anyone who hasn't made it before or often. You have to get the roux right. [/quote]
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