Hi all
I have been pondering this for a few days, and I want to know your opinions. I have been making all kinds of lasagnas for ages, and when it comes to my basic italian lasagna, I always add 1 or 2 eggs, (along with parsley, other cheeses and seasonings, AND depending on how many lbs of ricotta used) to the ricotta mixture. I've recently come across several recipes where eggs are not added, and I was wondering if anyone out there prefers the ricotta layer minus the eggs because maybe they find it creamier and a better choice, as eggs serve as a binder and solidify it a tad (???).
I have been pondering this for a few days, and I want to know your opinions. I have been making all kinds of lasagnas for ages, and when it comes to my basic italian lasagna, I always add 1 or 2 eggs, (along with parsley, other cheeses and seasonings, AND depending on how many lbs of ricotta used) to the ricotta mixture. I've recently come across several recipes where eggs are not added, and I was wondering if anyone out there prefers the ricotta layer minus the eggs because maybe they find it creamier and a better choice, as eggs serve as a binder and solidify it a tad (???).