Buschemel

I made lasagne for dinner on Friday night. Mike's parents were up, and they enjoy traditional, comfort food -- what better than lasagne? The only problem is that there is a marked difference between British lasagne, and American lasagne. In all honesty the British version is probably closer to being Italian...but still! I like MY American lasagne! So what's the big difference? Buschemel. Instead of using Ricotta cheese (or, heaven forbid Cottage cheese), the Brits make a special white sauce called Buschemel. It consists of milk, butter and flour, whisked together over a simmer for about 5 minutes. Add some grated nutmeg, and it should be beautiful. And it is...but it's not ricotta cheese! I think I'll just have to give into this one and go with the Buschemel. It is cheaper, but oh...I ache for the cheese. Give me the cheese! For the recipe I used go here: Buschemel (from Hell!) Fab, cheap, and makes two -- freeze one for later!