powerplantop
Executive Chef
My thoughts on ricotta in lasagna: I just do not see why its there. to me it does not bring anything to the party. Its not bad but its not good, certainly not a special flavor. To me its just filler to hold the egg.
The creamy texture is a foil for the heaviness of the overall dish.My thoughts on ricotta in lasagna: I just do not see why its there. to me it does not bring anything to the party. Its not bad but its not good, certainly not a special flavor. To me its just filler to hold the egg.
My thoughts on ricotta in lasagna: I just do not see why its there. to me it does not bring anything to the party. Its not bad but its not good, certainly not a special flavor. To me its just filler to hold the egg.
When I was a vegetarian, I often put sautéed eggplant slices. I usually made a meat substitute for the ground beef. I would put cooked beans through the meat grinder, using the coarse blade. Then I would fry that up with chopped onion. It works well, both flavour and texture-wise. Sometimes I just put whole, cooked chick peas.What would you suggest then for vegetarian lasagna?
Most vegetarians eat cheese.What would you suggest then for vegetarian lasagna?
My thoughts on ricotta in lasagna: I just do not see why its there. to me it does not bring anything to the party. Its not bad but its not good, certainly not a special flavor. To me its just filler to hold the egg.
Italians never waste even a mouthful. They can get more products from milk, than we can never imagine.