I've never used cottage cheese for lasagna but the ex swore by it.I'll definitely need parmesan yes, I knew Big C had that. Next time I'm in BKK I'll look up Villa. Last time I was there we stopped by a small store off Silom Road inside a small mall of food places that had quite a lot of falang food. More varieties of spaghetti sauce were some I saw.I'll check out that link Humbert, thanks. Wish I would eat muesli,but with the quantity I'd eat, it would run into the hundreds of calories. I like flakes and shredded wheat but that seems to all of what I've seen so far. I was happy to find Equal, as it's the only sugar substitute I've seen. I usually use Splenda, but the box I brought from the states is about gone. Bread is like pasta,pretzels,pizza dough,cereals etc. Some are healthy,some are sugar enriched white flour. You can find good bread, if it's oat, rice or chickpea floue for three, although taste isn't like white or wheat. I love pumpernickel and rye myself. I intend to make my family here French toast, and all I've ever used was white bread for that. Just another carb. If you keep your crappy carbs low and good carbs higher, you won't have a problem. Humbert I've never had béchamel sauce but looked it up and came back to edit.Sounds good. The mother of all sauces gets my interest.Definitely on the lasagna agenda now. Usually used jar Mom's,Prego,Bertolli,and others, although even though I'm not Italian, I was taught by Italian relatives how to make real sauce, or gravy as some call it. Just takes half a day to make