I have commented on, but haven't really made a controversial statement, so here it goes. Lasagna is way better when made with meat sauce and bechamel (instead of Ricotta).
I figured it would be, as I don't think I've ever had homemade Lasagna where it wasn't ricotta besides my mom's and we're from the UK originally, and that's just how it's made there. I thought maybe ricotta was just the dominant way Americans made lasagna.
Pretty sure it is. I don't know that I've had the bechamel way, but sounds good. People often don't season their ricotta enough.
I think it is predominately ricotta here, especially in any chain restaurant or grocery store, and I also think most don't even know it can and should be made with a béchamel.
Maybe it's a textural thing that changes from recipe to recipe. but I had a calzone where it was all crumbly and weird and absolutely loathed it.
So I have long heard that most British people don't like peanut butter and I have heard them describe it as "savory", which to an American does not compute. I have a theory that its because British peanut butter actually just sucks compared to ours. Can anyone confirm?
A lot of the peanut butters we have are made with sugar and a bunch of other stuff instead of just straight peanuts, so I think that accounts for most people's characterization of it as sweet.
Whipped ricotta is an otherworldly experience. Peanut butter is a tiny bit sweet, even the unsweetened stuff. Although it is certainly predominantly savory.