Oh yummy, cottage cheese is lovely in lasagna! Except I mix it right into the red sauce. It's not really a substitute for anything. It's an ingedient in its own right. I've just always made it that way. Must be an American thing, hehe. I was more surprised by the layer of bechamel in lasagna that I found when I moved over here. I don't get what it's for cos it doesn't really taste like much and just seems like wasted calories. Can someone explain what it's for? Is it to thicken the red sauce?
Frus, your lunch sounded nice. I grew up with a mother who comments on EVERYTHING you put in your mouth. In fact, she still does. I can't understand her need to say "yuck" and wrinkle up her nose in distaste. I was extremely nervous to even take her out and about when she visited for fear she'd embarrass us, especially at my fave Tandoori. Yes, she is THAT bad! Why can't people just refrain from commenting?
Heh, I just realized what I had said about the bechamel in lasagna. That was an honest question, not an "ooh yuck".
Yuck!
