What am I doing wrong or is this a regional taste thing?
No matter how I make the béchamel, higher fat dairy, salt, parmesan, I can't help but feel like it's diluting my sauce with essentially flour and milk. I like white sauce on things alone but the velvety, rich and robustness I get from a beef stew or ground beef stew that I use in lasagna are not pleasing with a bechamel.
Ricotta is much better for me. It's what I learned from other Italian families in Toronto in the 80s and 90s. It's fatty and creamy and actually pairs better on my palate. But that said, out of 10 bolognese lasagnas that I make, I might do 1 or less with ricotta since it's also not in my mind as a must have ingredient.
wing03 t1_jaclo98 wrote
Reply to [Homemade] - Beef/Béchamel Lasagna and Focaccia by topaz1008
What am I doing wrong or is this a regional taste thing?
No matter how I make the béchamel, higher fat dairy, salt, parmesan, I can't help but feel like it's diluting my sauce with essentially flour and milk. I like white sauce on things alone but the velvety, rich and robustness I get from a beef stew or ground beef stew that I use in lasagna are not pleasing with a bechamel.
Ricotta is much better for me. It's what I learned from other Italian families in Toronto in the 80s and 90s. It's fatty and creamy and actually pairs better on my palate. But that said, out of 10 bolognese lasagnas that I make, I might do 1 or less with ricotta since it's also not in my mind as a must have ingredient.