Ok, still in NZ winter cold weather cooking mode, it was a chilly morning today. Rain's in the forecast all week so I planned to make a lasagne for a potluck. Wanted it to be special (different than the norm) so I found a recipe using a creamy cheese sauce (rather than a meat sauce in red gravy). The cheese sauce in the recipe I found means I wouldn't use the normal ricotta, mozzerella and tomato/meat sauce layers I would use making a more traditional (American) lasagne.
I announced that I would be cooking the creamy cheese sauce version to a Kiwi friend and was told that the creamy cheese sauce version was the only one they had ever seen. Is that your experience? I always thought the traditional tomato/meat sauce, ricotta, pasta, mozzerella layers was the most common. If that's not what people in NZ usually make (eat), then I'll make the traditional version.
Any thoughts you have on the matter would be great. Thanks!
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