https://www.seriouseats.com/best-baked-ziti-parmesan-cream-recipe
I'm trying to re-create an amazing lasagna I had in Italy. It was very thin layered pasta with mostly white sauce (bechamel) with a layer or two of bolognese. It was so delicate & light compared to all "American" style lasagna I've ever had.
I made the bolognese yesterday and currently resting my pasta dough (lightly tweaked SE recipes). I've made DGritzer's Baked Ziti with parmesean cream sauce (link above) before and it's incredible! Would I be way off track using that cream sauce instead of bechamel?
Appreciate any input or suggestions!
by Just_Because_1524
1 Comment
I mean bechemel is just milk with a roux. If you’re going to go through the effort of making he cream sauce, why not just make the bechemel?
That said, I don’t think you’d be too far off using that recipe since it’s adding parm.
I believe there’s a few episodes of pasta grannies on YouTube where they make a light lasagna like you’ve mentioned with bechemel and bolognese.
Cheers