BARRY MARTIN wrote:
> depending on how served. Maybe the baking of the lasagna or 'freshness'
> of the sauce has something to do with the reaction? The baking time of
> the lasagna might allow the acidity to mellow. WAG.
To reduce acidity (and thereby mellow out the flavor) of any sort of
tomato-based sauce... add a couple tablespoons of brown sugar.
Lazy people don't bother pre-cooking the pasta part of lasagna, and it
turns out just as good. <g>
While back I was tired of tomato-stuff, so I made white lasagna --
substituted a like quantity of cream cheese for the tomato part, and
otherwise left it much the same. It was very good.
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