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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
Posts: 32,028
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.
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?