On Fri, 24 Feb 2012 08:44:48 -0800, "Julie Bove"
> wrote:

>
>"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.
>

I don't think so. Ricotta has a sweeter, milder flavor and a nicer
texture. When you add the Romano cheese and egg to it, it is just
perfect and bakes up just right.

Evelyn