Downvoted. I’m Italian. Nevertheless. De gustibus non disputandum est. But quality ingredients and culture make all the difference. Fun fact: I eat pasta once a month and pizza twice a year. Yet Italian and Spanish ingredients beat ingredients/produce from any other other European country.
This is kinda funny, and I know the concept of “authentic” isn’t particularly easy to nail down, but my experience is that Italian lasagna doesn’t have tomato sauce. It’s always been thin pasta, a ragu, and bechamel. It generally changes to match the tastes and ingredients of where it’s being made, but maybe you’d like the version I know.
I had moussaka in Greece a few years ago and liked it too!
Ragu is a general term for meat sauces some of which have tomatoes but not all. The recipe I use I wouldn’t call a “tomato sauce” but it has tomatoes. In the US most ragus are much more tomato forward if that’s your frame of reference.
I grew up north of the toxic belt, and it’s my firm opinion that Italian food is overrated. Well, except Parmesan, I’ll give them that.
Lasagna is like a moussaka with too much tomato sauce and layers of pasta that should’ve been skipped.
Downvoted. I’m Italian. Nevertheless. De gustibus non disputandum est. But quality ingredients and culture make all the difference. Fun fact: I eat pasta once a month and pizza twice a year. Yet Italian and Spanish ingredients beat ingredients/produce from any other other European country.
This is kinda funny, and I know the concept of “authentic” isn’t particularly easy to nail down, but my experience is that Italian lasagna doesn’t have tomato sauce. It’s always been thin pasta, a ragu, and bechamel. It generally changes to match the tastes and ingredients of where it’s being made, but maybe you’d like the version I know.
I had moussaka in Greece a few years ago and liked it too!
But Ragu is a kind of tomato sauce… Sure, it’s got a lot of meat, but doesn’t it always have tomato?
Ragu is a general term for meat sauces some of which have tomatoes but not all. The recipe I use I wouldn’t call a “tomato sauce” but it has tomatoes. In the US most ragus are much more tomato forward if that’s your frame of reference.