"Evelyn" > wrote in message
...
> On Fri, 24 Feb 2012 15:45:44 +0000 (UTC), "W. Baker"
> > wrote:
>
>>Evelyn > wrote:
>>: On Thu, 23 Feb 2012 22:05:38 -0600, BlueBrooke
>>: >
>>: >It was already in the oven before I saw this, but it's all good. It
>>: >came out awesome -- even with the eggs, which I almost didn't use.
>>: >
>>: >This is definitely going to be on Sweetie's "home-cooked meal" list.
>>: >:-)
>>
>>
>>: The eggs make ALL the difference. They cause the ricotta cheese to
>>: firm up during the baking process. Otherwise you just end up with
>>: mush. I tried it without once when I was out of eggs, and the cheese
>>: separated and got a bit watery. It wasn't inedible or anything like
>>: that, but it just wasn't as nice a dish.
>>
>>: Evelyn
>>
>>So essentially you are making a custard, rather like the Sicilian
>>cheesecake I "diabeticized" to coin a work, some years ago. Mostly
>>ricotta sweetener, eggs, and orange (lots of rind) for flavoring. I must
>>dig up my old recipe and I will post it if i find it.
>>
>>Wendy
>
>
> That sounds like the famous ricotta pie that so many Italians (and me)
> love. But the lasagna is savory, not sweet.... and it can be made
> with or without meat or vegetables or none, as you wish.

My MIL made a ricotta pie and it was not good at all. My husband had warned
me about it but I forgot when she offered me a piece. It had no flavor at
all and wasn't really sweet.