Thread: Lasagna mess!
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Evelyn Evelyn is offline
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Default Lasagna mess!

On Fri, 24 Feb 2012 08:43:33 -0800, "Julie Bove"
> wrote:

>
>"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.



It needs the right additions to give it flavor. Sometimes you have to
experiment with a recipe a bit to tweak the flavor the way you like
it. I knew a woman who put chocolate bits into the bottom of her
ricotta pie.

Evelyn