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Old 08-12-2019, 11:09 PM
elfkin477 is offline
Join Date: Apr 2001
Location: NH
Posts: 22,805
Originally Posted by bibliophage View Post
Ricotta, but not straight ricotta: a mixture of ricotta, beaten raw egg, herbs, and a little bit of milk. Thin enough to spread before cooking but it firms up by the time the lasagna is cooked.
Right, like this.

Originally Posted by amarinth View Post
Last time I made lasagna, I "discovered" that putting the ricotta mixture into a pastry bag (well, technically a zip-lock bag with the end snipped off so it was pastry-bag-esque) and piping it out worked way better than trying to spread it with a spatula. Which never works.
It also is a great trick for manicotti.