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Old 08-18-2019, 04:41 PM
carrps is offline
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Join Date: Apr 2014
Location: Los Angeles
Posts: 802
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.
Yeah, it's like making a custard layer. I've had lasagna with bechamel, but it's a bit too, I don't know, soupy? for me. Also, a little richer. I think the ricotta adds a slight tang. Bechamel's fine. I just prefer ricotta.

We used cottage cheese when I was growing up, and our family was poor. Once I could afford it, I always used ricotta after that. Cottage cheese is too nugget-y to make a good custard.

Last edited by carrps; 08-18-2019 at 04:44 PM.