On 2/24/2012 2:28 AM, Storrmmee wrote:
> interesting but i think i will pass, Lee
> > wrote in message
> ...
>> On Thu, 23 Feb 2012 13:37:36 -0700, Tiger > wrote:
>>
>>> On 2/23/2012 3:27 AM, Storrmmee wrote:
>>>> i have made meat and meatless and everything in between, so has the dh,
>>>> i
>>>> don't think we have ever used an egg, and until reading this never knew
>>>> anyone who ever did, lol, live and learn, Lees
>>>
>>> triple.... i've never put an egg in lasagna or any other 'pasta in
>>> sauce' dish
>>>
>>> different recipes i guess
>>>
>>> kate
>>
>> You put the egg into the ricotta, which as it bakes, helps to firm it
>> up. The proportion for the stuffing goes like this. (copied right
>> from the recipe I use). This was for a big lasagna, you would cut it
>> down proportionately for your needs.
>>
>> "4 lbs of Ricotta, 4 eggs, 1- 1/2 cups of grated Romano cheese.
>> (for spinach lasagna add two packages of frozen chopped spinach,
>> cooked, then WELL drained, squeeze out excess water)
>> Mix and blend well with electric mixer before folding in the spinach."
>>
>> Evelyn
>
>
d'oh

that WAS the recipe!

sorry

kate