I tried to google this but it doesn’t seem to be a “thing”, all I found was this recipe which is basically regular lasagna, just made with Welsh beef and cheese, so perhaps this is your friend’s own creation?
It doesn’t sound repugnant but I require more details. What exactly is in it?
Years ago I was on a school trip in Wales and they fed us Bolognese with mutton instead of beef. This didn’t work out too well – at least half of the class ended up praying to the porcelain god that night.
Oh yeah it’s definitely his own creation…he cooks very well but then again is Welsh (beans on toast, pasties cooked via sunlight they are so pale) so curry makes things exotic.
Funny thing, I’ve never used béchamel in Lasagne before moving to the EU, it was always ricotta with garlic, basil and egg beaten into it, with a splrinkle of shredded mozzarella on the layer.
We have a Welsh friend who makes “WeLsh Lasagne”…basically Lasagne with curry.
Italians feel a disturbance in the force every time he makes it…
I tried to google this but it doesn’t seem to be a “thing”, all I found was this recipe which is basically regular lasagna, just made with Welsh beef and cheese, so perhaps this is your friend’s own creation?
It doesn’t sound repugnant but I require more details. What exactly is in it?
Years ago I was on a school trip in Wales and they fed us Bolognese with mutton instead of beef. This didn’t work out too well – at least half of the class ended up praying to the porcelain god that night.
Oh yeah it’s definitely his own creation…he cooks very well but then again is Welsh (beans on toast, pasties cooked via sunlight they are so pale) so curry makes things exotic.
Okay, still need some more details if you please… what kind of curry? What kind of meat? What else is in there I might not expect?
Sorry to be vague, but that’s just it. Regular ol Lasagne with curry powder.
Does the curry powder go in the bolognese or the béchamel?
Probably doesn’t matter, sounds like a crime either way. Curried béchamel would probably even be kinda good, but I wouldn’t pair it with bolognese.
Pretty sure it’s with the ground beef boloñesa.
Funny thing, I’ve never used béchamel in Lasagne before moving to the EU, it was always ricotta with garlic, basil and egg beaten into it, with a splrinkle of shredded mozzarella on the layer.
Yeah, American lasagna is slightly different in that regard. Perhaps they burned the béchamel one too many times.
Also, I’ll pass on the curry bolognese. I might be convinced to give this one a try, however.
haard pass, ill just have a curry!