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[quote=Anonymous][quote=Anonymous]Another vote for béchamel sauce. The ricotta mix makes it too stodgy. I also make a bolognese with equal amounts ground beef and pork. Must be cooked a long time. [/quote] Goodness gracious. The ricotta being nasty when cooked or getting too "stodgy" is a personal preference, and probably an indicator that only the nasty cheapest ricotta has ever been tried. We get a quality variety or make our own, and love it in lasagna. Please stop acting as if preferring bechamel should be the default. [/quote]
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