# Lasagna: ricotta or bechamel?

**URL:** <https://boards.straightdope.com/t/lasagna-ricotta-or-bechamel/838556>\
**Category:** Cafe Society\
**Created:** [August 12, 2019, 2:44pm UTC](https://boards.straightdope.com/t/lasagna-ricotta-or-bechamel/838556 "2019-08-12T14:44:34Z")\
**Posts on this page:** 3\
**Page:** 7

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**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\
**Post date:** [August 23, 2019, 2:14pm UTC](https://boards.straightdope.com/t/lasagna-ricotta-or-bechamel/838556/121 "2019-08-23T14:14:06Z")

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> [@Johanna](#):
>
> Hm? I’ll stand by my belief that they go well together.

“Florentine” _anything_ is delicious!

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**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\
**Post date:** [August 23, 2019, 8:24pm UTC](https://boards.straightdope.com/t/lasagna-ricotta-or-bechamel/838556/122 "2019-08-23T20:24:35Z")

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> [@SanVito](#):
>
> .
> 
> Ricotta is too thick, claggy and cheesy.

Mix in a bit of sauce until it becomes pink. Then spread as normal between pasta layers.  
Makes a world of difference, and a tip taught to me 30 years ago by an Italian aunt of a gal I dated in high school. I still miss that lady’s cooking (and the gal more than a bit)

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**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\
**Post date:** [August 24, 2019, 4:35pm UTC](https://boards.straightdope.com/t/lasagna-ricotta-or-bechamel/838556/123 "2019-08-24T16:35:15Z")

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> [@Mama\_Zappa](#):
>
> Several people have mentioned that when using ricotta, they mix with egg and perhaps some herbs. I know my mother tried the egg mixture once and wasn’t terribly pleased with the results. I have never tried - maybe next time I do a lasagna assembly line, I’ll do that with one panful and see what i think of the results.

Yeah, my mom made a “custard” with cottage cheese, egg, chopped parsley and a small sprinkling of parmesan. I use ricotta instead.

I just like the taste of ricotta! I even love ricotta cheesecake.

Lasagne Florentine is almost too rich to eat more than a tiny square.

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