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Not cooking the lasagne first, but putting them dry into the baking pan between the moist layers, produces a firmer, not sloppy at all lasagna. This slices neatly.
Rather than a bechamel (interesting!) I use a container of ricotta cheese, creamed together with one or two eggs and some tarragon.
Chile-heads know well that a capsicum pepper is a chile pepper -- no prob.
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Wanna stop school shootings? End Gun-Free Zones, of course.
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