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Old 04-30-2006, 12:22 PM   #31
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Originally Posted by licia
I've tried it both ways and we couldn't tell the difference so I don't anymore.
uh oh - now we're in a pickle!!!!


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-14-2007, 08:50 PM   #32
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i just stumbled across this web site when i typed "why eggs in lasagna" into google. actually i am going to make manicotti. what a variety of comments on this subject. i usually don't use eggs b/c i find it faster to mix the ingredients together, heat on the stove, stuff into the shells and then just stick in the oven to melt the cheese on top. but i like the comment from kitchenelf about trying half with and half without to see the difference side by side.

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Old 05-15-2007, 05:12 AM   #33
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I've always added eggs....usually one per pound of ricotta. I find it keeps the ricotta from weeping.
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Old 05-15-2007, 06:06 AM   #34
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I add 2-3 hard cooked eggs. sliced on top of the ricotta layer, it's a great addition.
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Old 05-15-2007, 07:07 AM   #35
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Corrrrrr...I feel thoroughly ignorant now When I make it, which isn't that often, I've just done it and looked forward to eating it! ( eggless) maybe I better just stay ignorant...you know the saying " ignorance is bliss"
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Old 05-15-2007, 12:10 PM   #36
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I use 1 cup each, ricotta, grated parmigiano, and shredded mozzarella, and 1 egg, for both my lasagna, my canelloni, and my Melagnon a la Sicilian fillings. I've been doing it that way for thirty years or so, no one has ever complained, and AFAIK, everyone who has eaten it is still alive

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