MY VERSION OF EVENTS....

Lidia's Lasagne" This dish is one that Mum would have been taught by her mother who in turn would have been taught by her mother and so on. They were all born and raised in a mountain village in southern Italy in the province of Salerno. Much of the cuisine there is what you might call "peasant" food; earthy, rich, a concoction of whatever ingredients they could muster. Today there is something luxurious about it all. I learned how to make it from watching her do it a thousand or more times. This lasagne is "dry" and certainly lacks a béchamel sauce. It is more of a "cake". The critical difference that people first notice is the presence of salami and sliced egg. It is moist without being wet, the ragu is rich and smokey and the eating experience is one of great oral satisfaction; plenty to chew! Traditionally, the meat would be a blend of whatever they could get; rabbit, pork, horse et al.  I make it now with a mixture of pork and bee