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/
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