"Evelyn" > wrote in message
...
> On Fri, 24 Feb 2012 03:12:28 -0700, Tiger Lily > wrote:
>
>>On 2/23/2012 4:21 PM, Evelyn wrote:
>>> 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
>>
>>
>>grin, would you kindly post your lasagna recipe
>>
>>seriously, i have never put eggs into lasagna, but i also use regular
>>cottage cheese which is much waterier than Ricotta!
>>
>>kate
>
>
> My recipe is right on the Barilla box. Too long for me to re-type
> here. I have heard of people using cottage cheese for lasagna, but
> it is not smooth enough or sweet enough. If you beat it with a mixer
> and then drain it through a cheesecloth or strainer, it might help the
> wateriness, but adding the egg also helps. It isn't supposed to be
> mush, nor is it supposed to be very firm, and not watery either. It
> should be firm enough to cut and nearly hold its shape (after cooling
> a bit) but not too firm. Hard to describe. Just get the Barilla no
> boil noodles and do what they say. It's right.

I have used cottage cheese too. I prefer ricotta. I have heard that a mix
of the two is the best.