Which sauce is better for a bake pasta ? Bechamel or Tomato ?!
Answers: Bechamel a.k.a white sauce is a good base for other sauces for example Mornay sauce which is Bechamel and shredded or grated cheese. Usually, it is half Gruyere and half Parmesan. Tomato sauce is a sauce alone. They do go good together for Ala umbria or lasagna.
they both work really well. i generally use both when making lasagna.
Yes, use both together layered! You get creamy tomato, otherwise, tomato could be a bit stark on its own, and bechamel too milky.
both are good...what ever floats your boat..
I like tomato better because bechamel dries out so easily.
Depends up my mood..
Sometimes I like creamy sauces... other times I like tomato sauce.
Right now... I'm leaning towards Bechamel.
It does depend on what I am making and the taste I am in the mood for. They are both very good but I really have to agree with those that said use both layered. That sounds wonderful!!
I find that they work equally well.