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I'd be willing to try a version with bechamel but the ricotta provides a signature distinctive taste. I suppose without it, it would taste pretty different. So,
by wyldfire 5y ago
I'd be willing to try a version with bechamel but the ricotta provides a signature distinctive taste. I suppose without it, it would taste pretty different. So, yeah, like the sibling comment says - this dish has evolved while retaining its old name. Much like some loanwords which take on new connotations.
- martopix 5y agoI would not use the word "evolve", because in Italy it has not "evolved". There has been made an American version, which would have been best if it were called with a different name, but I guess I can't have everything...
- iak8god 5y agoWikipedia disagrees with you that there is such a thing as the one true "Italian" version of this dish: https://en.wikipedia.org/wiki/Lasagne#Local_variations https://en.wikipedia.org/wiki/Lasagne#Local_variations
- rurban 5y agoI would rather replace "evolved" with "degraded", or better butchered or destroyed. you can generally put all British, German or US cooking "evolvements" put into this category. thankfully the recent "fusion" cooking doesn't involve anything related to these evolvements, only the good asian and central american kitchens.