Lasagna is one of those things that has about as many variations as the vast number of cooks that make it. A quick search brings up a list including Chicken Alfredo Lasagna, Spinach Lasagna, Vegetarian Lasagna, Mexican Lasagna, Cajun Lasagna and even a number of dessert versions. I’m pretty sure I’d enjoy just about all of them, too.
When it comes to what people consider “traditional” lasagna, although not as many, there are certainly a number of varieties.
Most lasagna I’ve had, and made, has layers of pasta, meat, sauce, cheese and fluffy ricotta cheese (usually mixed with an egg to help bind it). I make a lasagna like this in one of two ways. Either with meat or with lots of veggies (this usually shows up in the middle of summer with goodies from our CSA).
But I also have a slightly different style that I find myself making most often. It doesn’t use the ricotta. Instead, you make a creamy white sauce (a béchamel) that makes it the ooiest, gooiest yum fest you can imagine.
And that’s my purely scientific observation.
Since it’s not a variety that most people have tried, I thought I’d share the recipe with you today.
