At the close of this winter day I leave you with a tingle of your tastebuds. Check out the recipe

I hesitate to post this recipe for one simple reason. I am not Italian! I have friends who are Italian and would be much more knowledgable about this sort of recipe. I am not mennonite either, but I can whip up a mean batch of cucumber relish and I can pretty much can peaches in my sleep. (well not really)
So even though this may confirm I am rather bold, here goes.

Before we get started I feel I need to give you a bit of background information. WE do not eat Mayonnaise. Well I do like “cold egg”, some call it egg salad, tuna, salmon, mixed up and made into sandwiches. Of course you need some mayonnaise, just a bit, if you are mixing for sandwiches.
My little ones however, will NOT eat anything that appears to have a dap or dollop or more, of the white stuff.
My oldest son has been known to say “I do not have a physical allergy to it but I DO have an emotional allergy.” (!)
But these precious ones not only turn their noses up at the dreaded mayo, but just about anything super creamy!
like ricotta.
So if I am making lasagna or other foods that require a little bit of something soft and white it is imperative that I produce my own. Hence, the bechamel included in this recipe. Just a bit, but at least I can tell them it’s a bit of milk, a bit of flour and a bit of butter. This, they will accept.
You may choose to use some ricotta and please do if you wish, but I prefer just a bit so the flavour really comes from the sauce.
Try this recipe!
You will love it!