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Old 08-12-2019, 11:09 PM
elfkin477 is offline
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Join Date: Apr 2001
Location: NH
Posts: 22,805
Quote:
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.

Quote:
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.