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Old 08-13-2019, 11:02 AM
kaylasdad99 is offline
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Join Date: Sep 1999
Location: Anaheim, CA
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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.
Quote:
Originally Posted by Nava View Post
OK, so you're making a cheesy bechamel. Apparently your lasagna marries north and south.


Huh? Where's the roux (wheat flour cooked in butter, usually seasoned with herbs and/or spices. I use black pepper)? And what are eggs doing in there? And how are the eggs being raw when bechamel is cooked?