I had a mild debate with a friend today who says you don't need to cook/brown the meat before you put it in the lasagne. She would do pasta sheets, white sauce, tomato basil sauce from a jar, raw minced beef, in layers.
I do it the normal way, cooking a tomatoey meat sauce first and layering that with bechamel and pasta sheets. She said using raw meat is a perfectly legitimate time saver and tastes fine.
I can't get my head around this, and wondering whether anyone else does it this way?
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AIBU?
AIBU to think you can't make lasagne with raw mince?
321 replies
HetMeal · 13/04/2021 12:25
OP posts:
Honeybobbin ·
13/04/2021 12:36
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