It is easier to avoid lumps in roux-thickened sauces if you take the roux of the heat for a minute and add cold liquid all at once, whisking smooth, and then putting back on the heat, stirring continuously until thickened. Whisking out the lumps while everything is cool prevents early gelatinization of the flour, and thus lumps.
For the béchamel, I recommend putting nutmeg, bay leaves and peppercorns in the milk you will be using, heat it up, let it all cool down, strain it then use it to make the béchamel, makes a deeper flavour in the béchamel.
FYI: if you're using dry lasagna sheets you dont have to parboil them. I just add slightly more liquid to my tomato sauce, bake for 30min covered and then uncovered until its brown. It turns out great every time
@@Spacialvekter A trick when you do this method is to make the sauce and bechamel slightly looser. The extra water soaks into the dry sheets and it comes out with the perfect texture. Also, you gotta make sure to tightly tent the baking tray with foil to trap steam (then uncover when you add cheese on the top to brown for the last ~10 mins). Try it out with that next time, should hopefully make a big difference.
Andy, I love that you mentioned that people have been boiling lasagna noodles for thousands of years, because it is actually true! The first shape of pasta there was in Italy was actually lasagna. In Roman times, if you were a Roman citizen, you would never starve, because you got wheat flour for free. What the average Romans would do is that they would either send it to the baker to get bread, or they would mix it with water and leave it to dry in sheets. That is really how pasta got started in Italy. It was meant to be food you could still have in times of crisis. As for how we ended up with spaghetti and other noodle shaped pastas, that was thanks to the Muslims. In the 8th century, the Abbasid Caliphate - the major Islamic power at the time, had defeated the Chinese Tang Dynasty at the Battle of Talas, and gained a foothold in Central Asia, which meant they had access to the lucrative trade route known as the Silk Road, and from it they gained many goods from China. One of those goods were Chinese style noodles, which spread quickly throughout the Islamic world: from Central Asia to Persia, the Levant, and then to North Africa. A century later, the Aghlabids, a Muslim dynasty from North Africa, invaded and occupied Sicily, bringing these noodles with them, and the local Sicilians thought of them as a type of pasta.
Béchamel is how my grandmother in Peru would make it for us, it's what made me want to learn to make béchamel and now I can't stop putting it in every pasta dish I can.
Yeah... I have an 'intense' lasagna recipe that might need to have a little of this added to it next time... though I would worry that my normal 'make ahead' style that cooks for 90 min would not react well to the thinner sauce.
@@CarloTiscalliYour right but I figured I would just refer to it as a "Ricotta Cheese sauce" for people who might not be well versed in culinary lingo.
Walmart, of all places, used to have a nine-layer lasagna under their "Sam's Choice" brand that featured alternating layers of bechamel and a rich, meat-and-tomatoes ragu sauce. Absolutely delicious. Best frozen lasagna I've ever had. So of course it was discontinued.
Hey, thanks for having subtitles on all your videos:) a lot of people might not notice, but I do, and I'm very grateful you spend the time and/or resources to have these videos accurately captioned for us
Just tasted my very own Ultra-melty Bechamel Lasagna, and it is delicious! I maybe should have increased the sauce recipe a bit because I ran out while I was layering. I also used store-bought lazagna sheets, of which I only needed half of the box. I think the Bechamel sauce is the star here; it really does improve the final product, as Babish claims. I had to use Allspice because I didn't have Nutmeg on hand, but it still tastes great!
yeah thick cream sauce is lovely, I do it sometimes, but what I also like as an alternative to ricotta is just dry parmesan. that way it absorbs the moisture and basically BECOMES ricotta.
Ricotta vs. bechamel is less of an "italian-american vs. italian" thing and more of a "what region of italy did this recipe come from" one. The typical italian-american recipe is a southern one (because most italian immigrants tended to be from there), the bechamel-based ones are from northern italy.
My swedish learned way to make lasanga is bechamel with melty creamy cheese in it. No Mozzarella or parmesan back then un stores so well it changed when make it now due to can buy that
@@AnniCarlsson yup, same for me (also Swedish), cheese in the bechamel. When making it lately I have been cheaping out however, no cheese in the sauce or lose in the layers, just a bit on the top. Works fine tbh, perhaps not as nice, but still nice.
Bechamel is Originally French brought to Italy in history ...northern Italian is correct but they do use it in the south like Napoli they add ricotta and mini meatballs....similar but .very different than Italian American lasagna
@annicarlsson8152 that's a legend, you know that, right? Pasta is such a simple concept that several cultures developed it. Recipes reminding pasta were already done in Roman times (go look at tasting history with Max Miller, he shows some recipes).
I love bechamel in my pasta al forno/baked ziti. It’s just the perfect gooeyness especially when you let some of the pasta get crunchy which I also really like
This looks delicious I'm definitely watching it again to make dinner tonight. This looks delicious I'm definitely watching it again to make dinner tonight.
Andrew - I'm so happy to see your success. I have "Eat What You Watch" and plan to add more of your books to my collection soon. Keep up the great work!
"There are two things in this world to get a freshly grate yourself; nutmeg and cheese" ~ Babish 2023 I second that statement...Nutmeg is even better when you get it straight from the tree 😁
Ahhhh this makes me so happy to see. One of my favorite Italian restaurants had a dish called “lasagna Della Nona” and it was a lasagna made with a béchamel instead of standard. They went out of business around the time of the original BWB Garfield Lasagna episode, and I had tried to replicate the recipe with a béchamel instead, but it didn’t turn out right. Excited to try this one out
I've been doing bechamel instead of ricotta since seeing Noah Galuten's lasagna video from eight years ago. The only difference between this one and his is his had a paste of pancetta, onion, carrot, and celery mixed into the sauce. Loved that guy's stuff, really wish Tasted was still a thing.
Haha, I just watched this for my lasagna, hoping I wouldn't forget anything as well. Got all the way to the top and remember I forgot the Parmesan. Will have to do on the last layer and the top! Can't wait to try it out!
I used to only make béchamel lasagna but after your Sopranos episode with lasagna, I now have a strong preference for ricotta and other cheese in place of the béchamel, at least when I’m cooking. Still love mum’s béchamel lasagna.
When back when I was a teenager I figured out to substitute cottage cheese for ricotta in lasagna. SO much creamier and betterer. Might have to try the béchamel some time, when I have the time.
This week marks my 12 year anniversary with Babbish in my kitchen. I can't remember what cooking was like without you Andrew, thanks for all the wonderful content and memories. 😁👍
Who else would like to see Babish recreate Borscht from Eastern Promises or Blood Sausage and Dill Pickle from Modern Family? I'm the only one? Okay then.
I prefer bechamel lasagna over the ricotta one. I just have two issues with this whenever I use fresh pasta I boil it first because otherwise it tastes weird. Also, I still like to add carrots and celery to it.
I made a bechemel when i made a white sauce chicken lasagna, i never thought about using it in a red sauce sausage lasagna. Ill definetly try this next time!
Best tip from the video, wait 10-20mins before serving when it comes out of oven. Was wondering why my lasgne was always so saucy/runny and layers go missing, eating it immediately after baking was the issue 😂
The only time I had lasagna made with a béchamel sauce was in Rome on vacation. It was hands down the best Lasagna I have eaten to date. A second fun fact is that the best lasagna that I ate outside of Italy, was in Rio de Janeiro, Brazil. Who would have known lol.
Lasagna from scratch like this is definitely on my "must do" list, but I'm doing Tortellini first, spinach and feta is a mushroomy bechamel, maybe just an Alfredo, I can't decide on the sauce.
If you find bechamel a bit bland, I add a generous amount of grated gruyere cheese to the sauce, which adds so much flavour to the overall dish. Highly recommend!
I wonder if your “cold with fever” was COVID. I’ve got it and it seems like a quarter of the people I know have it. I hope you’re feeling better. This looks delicious!
Bechamel gets better if you keep cooking it for longer than 5 minutes. You do need to keep it moving, avoid pan burns from ruining the color (As you just used white peppers for!), and may need to add more milk while cooking, but getting it more concentrated makes it even greater.
Hey Babish - With the fact you include Grams / Cups in your recipe's, is it possible to include Celsius conversions for Fahrenheit temperatures also :) Many thanks.
Obviously can't speak for everyone, but I wasn't even aware making lasagne with ricotta was a thing. I've only ever seen it (in the UK) as a filling with spinach for making vegetarian lasagne (or ravioli, canneloni etc).
If you forget to add the bechamel sauce. I learnt in Chef school. Is by adding the bechamel on top for the last 20 mins remaining cooking time uncovered. Adds a nice touch to it.
For ultra cheese explosion: i always blitz brie into my bechamel. Also tried gorgonzola yesterday and it is AMAZING. Just throw it in there and let it melt. Brie needs to be blended in tho
havent watched it yet but i am willing to bet that andrew eats it way too hot straight out of the oven because he just is like that
Bingo! 😂😂😂
We must protect the prophet!
@@RedWizrobe Cringe
@@Licht1995🤷🏻♂️
Congrats you're the new oracle of delphi
It is easier to avoid lumps in roux-thickened sauces if you take the roux of the heat for a minute and add cold liquid all at once, whisking smooth, and then putting back on the heat, stirring continuously until thickened. Whisking out the lumps while everything is cool prevents early gelatinization of the flour, and thus lumps.
I make homemade cheese sauce all the time, and I needed to hear this. Thanks!
Or leave your roux a bit wet instead of dry.
@@zeveroarerulescan you give more detail?
"Hot roux + cold milk = no lumps."
--Chef John
@@lupusnyx chef John is the OG
For the béchamel, I recommend putting nutmeg, bay leaves and peppercorns in the milk you will be using, heat it up, let it all cool down, strain it then use it to make the béchamel, makes a deeper flavour in the béchamel.
Sounds lovely
i would recommend adding a cut in half onion too -- or grating a whole onion and browning it alongside the roux. crazy amounts of flavor.
Yea, I always steep milk with aromatics or steep with shellfish and strain with paper towels to remove grit
I also always add lemon zest and lemon juice to my bechamel sauce
A friend did both. He actually melts the ricotta into the bechamel . Best of both worlds.
This is what I do too!
Your friend is a genius
one thing ive done before is add goat cheese to the bechamel. it gives it a very cool flavour (you gotta like goat cheese for that)
that's our* friend now
I do both - I don't combine them in the bechamel pan though, just swirl both in the lasagna
FYI: if you're using dry lasagna sheets you dont have to parboil them. I just add slightly more liquid to my tomato sauce, bake for 30min covered and then uncovered until its brown. It turns out great every time
So you layer them in dry and all and it comes out fine?
@@joeylazio5989 yeah exactly
@@joeylazio5989 Yeah I always make it with dry lasagna sheets. Turns out way better than parboiling IMO since they don't become a soggy mess.
I've done this sometimes and they usually end up undercooked and too toothsome.
@@Spacialvekter A trick when you do this method is to make the sauce and bechamel slightly looser. The extra water soaks into the dry sheets and it comes out with the perfect texture. Also, you gotta make sure to tightly tent the baking tray with foil to trap steam (then uncover when you add cheese on the top to brown for the last ~10 mins).
Try it out with that next time, should hopefully make a big difference.
Andy, I love that you mentioned that people have been boiling lasagna noodles for thousands of years, because it is actually true! The first shape of pasta there was in Italy was actually lasagna.
In Roman times, if you were a Roman citizen, you would never starve, because you got wheat flour for free. What the average Romans would do is that they would either send it to the baker to get bread, or they would mix it with water and leave it to dry in sheets. That is really how pasta got started in Italy. It was meant to be food you could still have in times of crisis. As for how we ended up with spaghetti and other noodle shaped pastas, that was thanks to the Muslims. In the 8th century, the Abbasid Caliphate - the major Islamic power at the time, had defeated the Chinese Tang Dynasty at the Battle of Talas, and gained a foothold in Central Asia, which meant they had access to the lucrative trade route known as the Silk Road, and from it they gained many goods from China. One of those goods were Chinese style noodles, which spread quickly throughout the Islamic world: from Central Asia to Persia, the Levant, and then to North Africa. A century later, the Aghlabids, a Muslim dynasty from North Africa, invaded and occupied Sicily, bringing these noodles with them, and the local Sicilians thought of them as a type of pasta.
this comment needs more engagement, the history of cultural development is a fascinating topic
YOOOO thank you for the explanation! This is what I've been looking for for a while
This is actually extremely interesting.
Thank you for the in depth info! This is super cool.
@charlesdeleo4608 finally a comment worth reading.. thank you!!!! ❤
Béchamel is how my grandmother in Peru would make it for us, it's what made me want to learn to make béchamel and now I can't stop putting it in every pasta dish I can.
3:33 I make my Lasagna with a Ricotta cheese sauce.
Simply make a béchamel but incorporate ricotta into it and now you have the best of both worlds.
two stones with one bird
or something like that...
Yeah... I have an 'intense' lasagna recipe that might need to have a little of this added to it next time... though I would worry that my normal 'make ahead' style that cooks for 90 min would not react well to the thinner sauce.
I add parmesan to my bechamel. Same idea: cheesy goodness.
I add mozzarella on top of the bechamel while layering as well
That would be a Mornay sauce
@@CarloTiscalliYour right but I figured I would just refer to it as a "Ricotta Cheese sauce" for people who might not be well versed in culinary lingo.
Walmart, of all places, used to have a nine-layer lasagna under their "Sam's Choice" brand that featured alternating layers of bechamel and a rich, meat-and-tomatoes ragu sauce. Absolutely delicious. Best frozen lasagna I've ever had. So of course it was discontinued.
it was the best!
Hey, thanks for having subtitles on all your videos:) a lot of people might not notice, but I do, and I'm very grateful you spend the time and/or resources to have these videos accurately captioned for us
Always is nice. I usually have them on all videos that have them and when auto captions works.
Just tasted my very own Ultra-melty Bechamel Lasagna, and it is delicious! I maybe should have increased the sauce recipe a bit because I ran out while I was layering. I also used store-bought lazagna sheets, of which I only needed half of the box. I think the Bechamel sauce is the star here; it really does improve the final product, as Babish claims. I had to use Allspice because I didn't have Nutmeg on hand, but it still tastes great!
you only needed a half pound of dry pasta?
I Really appreciate these recipes! You make things so EASY to understand! BRAVO!!!!
I am so happy to see that someone else out there prefers less sauce and more cheese. I often feel like the only one within my peer group.
Sorry you weren't feeling well Andrew, thanks for the great video and hope you're feeling better
The cookbook with a section on how you’ve messed it up before is GENIUS!
I just made this, best lasagna I have ever had in my life! Fantastic recipe!
yeah thick cream sauce is lovely, I do it sometimes, but what I also like as an alternative to ricotta is just dry parmesan. that way it absorbs the moisture and basically BECOMES ricotta.
Ricotta vs. bechamel is less of an "italian-american vs. italian" thing and more of a "what region of italy did this recipe come from" one. The typical italian-american recipe is a southern one (because most italian immigrants tended to be from there), the bechamel-based ones are from northern italy.
My swedish learned way to make lasanga is bechamel with melty creamy cheese in it. No Mozzarella or parmesan back then un stores so well it changed when make it now due to can buy that
@@AnniCarlsson yup, same for me (also Swedish), cheese in the bechamel. When making it lately I have been cheaping out however, no cheese in the sauce or lose in the layers, just a bit on the top. Works fine tbh, perhaps not as nice, but still nice.
Bechamel is Originally French brought to Italy in history ...northern Italian is correct but they do use it in the south like Napoli they add ricotta and mini meatballs....similar but .very different than Italian American lasagna
@@allitaliana6453 pasta is original from asia so
@annicarlsson8152 that's a legend, you know that, right? Pasta is such a simple concept that several cultures developed it. Recipes reminding pasta were already done in Roman times (go look at tasting history with Max Miller, he shows some recipes).
I made this recipe tonight and it was absolutely incredible. A huge hit with the gang.
Came at the right time, I wanted to make them this week, thanks
LOVE lasagna. Garfield got me into it as a kid! Anyone else?🤤🤤🤤🤤🤤
My all time favorite food!!!
I blame Garfield, The Golden Girls, and The Teenage Mutant Ninja Turtles, for my Lasagna, Cheesecake, and Pizza addictions. LOL.
Right it’s soo delicious 🤤
My grandma would buy the spinach one every now and than also
Lasagne got me into Garfield :)
Same
That is one of the most beautiful lasagnas I’ve ever seen. I’m making this tomorrow
This looks delicious I'm definitely watching it again to make dinner tonight
I actually really needed this one.
Just made this and it turned out absolutely amazing!! Definitely would make again.
Ok but lowkey Andrew's videos have got to be some of the most relaxing videos on all of UA-cam
cooking is so forgiving! the lasagna looks great
That's a lovely baking dish.
You make your own pasta??? That is the most ASMR level of cooking to me. I love pasta and it’s such a soothing process to watch unfold.
I love bechamel in my pasta al forno/baked ziti. It’s just the perfect gooeyness especially when you let some of the pasta get crunchy which I also really like
I swear Andrew is slowly turning into Townsends with him discovering the magic of nutmeg and then having to add it into absolutely everything he can.
Yess!! More basics and binging, please! In other words, back to basics :D
This looks delicious I'm definitely watching it again to make dinner tonight. This looks delicious I'm definitely watching it again to make dinner tonight.
Andrew - I'm so happy to see your success. I have "Eat What You Watch" and plan to add more of your books to my collection soon. Keep up the great work!
Your book is coming out on my birthday. Very nice
Watched your video. Pre-ordered your book. Looking forward to it.
"There are two things in this world to get a freshly grate yourself; nutmeg and cheese" ~ Babish 2023
I second that statement...Nutmeg is even better when you get it straight from the tree 😁
im drooling bro. need this so bad
This is not only the best lasagna I've ever made, it's the best lasagna I've ever had. Team Bechamel all the way.
Ahhhh this makes me so happy to see. One of my favorite Italian restaurants had a dish called “lasagna Della Nona” and it was a lasagna made with a béchamel instead of standard. They went out of business around the time of the original BWB Garfield Lasagna episode, and I had tried to replicate the recipe with a béchamel instead, but it didn’t turn out right. Excited to try this one out
standard lasagna are with bechamel
@@minititof I did not know that. Neat. Thanks for the info!
Tanks for the bechamel tip it was helpfull
Great recipe
I got pasta machine for christmas. I think my husband will love this.
I've been doing bechamel instead of ricotta since seeing Noah Galuten's lasagna video from eight years ago. The only difference between this one and his is his had a paste of pancetta, onion, carrot, and celery mixed into the sauce. Loved that guy's stuff, really wish Tasted was still a thing.
Haha, I just watched this for my lasagna, hoping I wouldn't forget anything as well. Got all the way to the top and remember I forgot the Parmesan. Will have to do on the last layer and the top! Can't wait to try it out!
I used to only make béchamel lasagna but after your Sopranos episode with lasagna, I now have a strong preference for ricotta and other cheese in place of the béchamel, at least when I’m cooking. Still love mum’s béchamel lasagna.
Do both! It's delicious
The backing track restored the hope of the inner child in my heart
When back when I was a teenager I figured out to substitute cottage cheese for ricotta in lasagna. SO much creamier and betterer. Might have to try the béchamel some time, when I have the time.
I use bolognese and béchamel to make a “dry” lasagna. Once baked and set I slice and sauce with a large ladle of marinara.
This week marks my 12 year anniversary with Babbish in my kitchen. I can't remember what cooking was like without you Andrew, thanks for all the wonderful content and memories. 😁👍
12 year?? Uh....
In case you don’t upload anything before Saturday, Happy Birthday, Andrew. We share the day, you’re exactly a year older.
happy birthday to you both
Who else would like to see Babish recreate Borscht from Eastern Promises or Blood Sausage and Dill Pickle from Modern Family? I'm the only one? Okay then.
I'd be down for borscht for sure - yum!!
Borscht from Eastern Promises for sure!
my preordered basics with babish can’t come soon enough 😭😭
Lasagna without ricotta, you have made my wife's life my dude. Hated all the dry only meat and cheese stuff.
The visceral reaction i had to "sausage-ify" cannot be understated
We are remodeling our kitchen. This might have to be the first thing I make when it is all done!!
ohh we do the same to the cream when me make moussaka but i use corn flower
I prefer bechamel lasagna over the ricotta one. I just have two issues with this whenever I use fresh pasta I boil it first because otherwise it tastes weird. Also, I still like to add carrots and celery to it.
I made a bechemel when i made a white sauce chicken lasagna, i never thought about using it in a red sauce sausage lasagna. Ill definetly try this next time!
Just subbed in bechamel for ricotta in my last lasagna and we were a big fan. Also did half beef half sausage and San marzanos. Now I’m hungry.
I think it would be a dream to get basiic book from you, especially since the book comes out on my birthday
Im not sure its for everyone, but I teaspoon of dijon mustard in a bechamel sauce. Adds a nice peppery note.
Best tip from the video, wait 10-20mins before serving when it comes out of oven. Was wondering why my lasgne was always so saucy/runny and layers go missing, eating it immediately after baking was the issue 😂
Try it with mornaysauce, And then the day after, fried in olive oil, on each side in a pan, and smoked with a smokegun.
No excuses Babish. Never forget the béchamel! 😉
Great video 👍🔝
What watch do you have?
I really like it and it looks very elegant
Adorei o vídeo.
This looks amazing and I'm definitely getting that book! I hate ricotta cheese.
The only time I had lasagna made with a béchamel sauce was in Rome on vacation. It was hands down the best Lasagna I have eaten to date. A second fun fact is that the best lasagna that I ate outside of Italy, was in Rio de Janeiro, Brazil. Who would have known lol.
@@dementedAd Thanks for the info. I didn’t know.
Delicious!
If you run a dough perforator over the lasagna sheets before assembly, you may be able to cut the massive bubbles down to a minimum.
As someone who hates ricotta with a burning passion, this... this is the only lasagna I eat and I love it so so much.
Sausagify... that is a new and beautiful word that I will use in the future!
Lasagna from scratch like this is definitely on my "must do" list, but I'm doing Tortellini first, spinach and feta is a mushroomy bechamel, maybe just an Alfredo, I can't decide on the sauce.
Gee, thanks a lot. I just made lazagna 2 days ago. Now I have to do it all over again.
If you find bechamel a bit bland, I add a generous amount of grated gruyere cheese to the sauce, which adds so much flavour to the overall dish. Highly recommend!
If the bechamel taste blend it need more salt and pepper
thats called a Mornay, BTW
@@AnniCarlsson I use plenty of salt, pepper & grated nutmeg, but adding the gruyere makes it 10x better 🙂
Adorei o vídeo
I wonder if your “cold with fever” was COVID. I’ve got it and it seems like a quarter of the people I know have it. I hope you’re feeling better.
This looks delicious!
Bechamel gets better if you keep cooking it for longer than 5 minutes. You do need to keep it moving, avoid pan burns from ruining the color (As you just used white peppers for!), and may need to add more milk while cooking, but getting it more concentrated makes it even greater.
This is really delicious. Can you do pasta with Alfredo and tons of cheese. 😋
Bechamel is the only way to go. I prefer the single serving build to order type but I grew up with this
Hey Babish - With the fact you include Grams / Cups in your recipe's, is it possible to include Celsius conversions for Fahrenheit temperatures also :) Many thanks.
This episode reminded me of the old Il-Timpano video from the early days.
Obviously can't speak for everyone, but I wasn't even aware making lasagne with ricotta was a thing. I've only ever seen it (in the UK) as a filling with spinach for making vegetarian lasagne (or ravioli, canneloni etc).
Same here always thought a bechamel is standard in a lasagna
I’m getting to this book. I love lasagna
Adorei ❤
Nice
I love the baking dish he’s using is that a babish dish cause the ones on his amazon storefront look different where can I get that bad boy! Lol
If you forget to add the bechamel sauce. I learnt in Chef school. Is by adding the bechamel on top for the last 20 mins remaining cooking time uncovered. Adds a nice touch to it.
I prefer using mascarpone instead of becemel and ricotta. I usually mix it with spinach and its just the best
Yummy, Scrumptious, Tasty and Mouthwatering Lasagna 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
LOVE that you forgot the béchamel and fixed it instead of editing it out 🙂❤🤍💚
I'm pretty sure that lasagne is really delicious. 😊 I'm a bit sad it is not a traditional Italian lasagne though. 😅
Almost want to knead this! Creamy cheese please? Yes, thank you! I’ll have what he’s having…😋
What happened with providing a list of ingredients?
Is your tour getting to Australia?
For ultra cheese explosion: i always blitz brie into my bechamel. Also tried gorgonzola yesterday and it is AMAZING. Just throw it in there and let it melt. Brie needs to be blended in tho
I still use your lasagna recipe from your Sopranos episode.
Now I can't go on without having that lasagna!