Comments | food_porn: Classic Lasagna Bolognese

dithie in food_porn

Classic Lasagna Bolognese

Feb 04, 2010 17:28

I can't believe it's this late in the season and I only just made lasagna last week.

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Comments 10

randomjen February 4 2010, 23:44:48 UTC

That. Looks. AMAZING.

Thank you...I am moving soon and want to have my friends over for dinner to thank them for helping. THIS is the dish I will serve.

dithie February 5 2010, 00:35:51 UTC

glad to be of help! i hope they like it! :)

mikeymo421 February 4 2010, 23:59:25 UTC

OH.OH. OH.

That looks sooooooooo good. I can almost smell it.

dithie February 5 2010, 00:36:07 UTC

me too... i wish i still had some leftovers!

token_fail February 5 2010, 00:27:57 UTC

what's the point of the vermouth, flavor? never heard of anyone putting vermouth in their lasagna.

dithie February 5 2010, 00:35:24 UTC

yeah it's the flavour. i never have white wine around. you can use vermouth instead of white wine in cooking.

(The comment has been removed)

dithie February 5 2010, 03:11:12 UTC

Emeril's original recipe, on which I based mine, calls for bacon, but I just never have a few slices handy so I never use it! I bet it's amazing though!

I've never had bechamel in lasagna. pop_squash February 5 2010, 03:24:18 UTC

Is bechamel better than ricotta/mozzarella? If so, why?

Re: I've never had bechamel in lasagna. dithie February 5 2010, 03:47:53 UTC

i wouldn't say it's better... just different. it is a way of making things creamy and comforting without a lot of cheese. I really enjoy the nutmeg flavour and i think sometimes the cheese can overpower the bolognese.

i haven't discounted the ricotta school altogether, but the bechemel is certainly my default.