Topic: In need of Lasagne Experts

[JerryM]

UB,

just for info i've used ricotta on it's own before and it was no good (no taste or texture).

the provolone from google for what we could easily buy in the UK looks like a sort of smoked cheddar cheese which i'm not sure would work ie u're 3 might just be worth a go as ea has a different characteristic. ie if we can't get the real stuff easily then a substitute does not look promising.

on the layers we make 2 types of lasagna - delia's and 976bar's. delia's has the "cheese sauce" on all layers whereas 976bar has it surrounding and poured over the assembled sheets.

looking fwd to josh's thoughts