Italian Lagsana 意大利千层面

Wanted to use half of the veg meat sauce I made for lagsana, so spent time reading different recipes and the origins. I found that the one I used to do is of the Northern Italian style using béchamel sauce with meat sauce and lagsana sheets. The southern Italian recipe uses ricotta cheese instead of béchamel sauce. The ones that uses parmesan for each layer is the American style. Those in American cafes are too much loaded by cheese for my palette. So I decided to stick with the béchamel sauce. Turn out good.

想用一半刚做的素意大利肉酱做意大利千层面，就开始研究不同的食谱。发现以前常用意大利白酱做的是属北意大利口味。南意大利风味的是用意大利乳清奶酪。每层都用parmesan 的是美式口味。在美式餐厅出现的千层面是我味蕾无法接受的超重乳酪味道，把其它的味道都盖过了。还是用白酱吧。吃起来感觉还可以。