In message <[log in to unmask]>, RevCOAL <[log in to unmask]> writes >From: Helen Edith Stephenson <[log in to unmask]> >>The common way of enjoying lasagne in the UK involves some of the layers >>containing a cheese sauce, and I believe that in the US, actual slices >>of cheese are often used. > >Actually, in a proper cheese lasagne no 'slices' of cheese are used at all, >rather the cheese layer consists of ricotta and shredded mozzarella >(occasionally with grated parmesan and/or romano added, according to the >recipe), and it is topped with shredded mozzarella... > >No slices of cheese, and definitely no 'cheese sauce'... > >In the traditional meat lasagne one gets an unknown...even if the shredded >mozzarella is left off from the topping, both the sauce and the meat >mixture may have had cheese added to it, usually grated parmesan and/or >romano cheese (again, no slices or 'sauce')... > >A 'vegetarian' lasagne almost always has mozzarella and/or parmesan/romano >cheese added to the vegetable mixture, and the ubixitous shredded >mozzarella is always sprinkled on top.... > > >>In place of the cheese sauce, make a white sauce using soya alternative >>to milk. You want about a litre, or nearly 30oz. I hesitate to say a bit >>under 2 pints, as Imperial pints have 16oz in them, where US pints only >>have 12oz:-) > >A pint is a pint is a pint, on both sides of the pond...16 ounces here in >the States, too... > >Don't know where the '12 oz. pint' comes from.... ;-) No 12oz pint. I was getting confused with Troy weight, where there are 12oz to the lb. But a pint is different on each side of the Pond. An Imperial pint is 20oz! That's why an Imperial Gallon is bigger than a US Gallon: we both have 8 pints in a gallon, but our pints are bigger! Helen >Your recipe sounds interesting, tho... :-) Well, we enjoyed it this evening, and I've frozen the rest of later... I might go a bit easier on the garlic next time though... :-) Helen -- Helen Edith Stephenson <[log in to unmask]> http://www.baronmoss.demon.co.uk/