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Egg to Ricotta Ratio in Lasagna

Started 1292431050.61 in Viewpoints | Last reply 1292530690.48 by Jerz-girl

If you make your lasagna from scratch.....do you mix egg into the ricotta mixture? How many eggs do you use to how many ounces of ricotta?

Do you mix your mozzerella into this mixture or sprinkle it on as a layer?

Thanks.

"After me....you come first."~unknown~
My sweet girl Ashley crossed over The Rainbow Bridge, Wed., 5/22/13. Miss you madly sweet girl. <3
RIP Jack <3 , my "Old Man" 7/31/13 Be nice to Ashley.

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ratdog1111292431215.4314924 PostsRegistered 10/27/2008

I use a large container of ricotta (16 oz) and about 3 large eggs.

dmod1292431266.2222523 PostsRegistered 10/6/2004Jersey

Hey Lotus,

I mix one egg to 15 ounces of ricotta. I like it a bit stiffer. You can add more if you want it a bit looser. I do not mix in mozzarella. I put parmesan cheese into the ricotta along with whatever herbs you want.

I put the mozzarella as a separate layer.

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SweetWood ­Max1292431317.32712229 PostsRegistered 9/7/2010

when I make a large pan I only use a small container. We don't like the taste of ricotta in large amounts. It mixes well with sauce so it doesn't have over bearing taste. I use 1 egg for a small container and I always mix Parmesan in with that as well.

Also known as Maxs-Grandma!


Laundry is the only thing that should be separated by color

lulu21292432841.64319867 PostsRegistered 8/1/2007

For a small container I use 1 large egg and 2 eggs with the larger container. I shred mozzarella, and grate Parmesan (along with parsley and pepper) into the mixture. I do not eat cheese, but everyone says it is very good. I also shred mozzarella on my meatball and sausage layers.

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Caravaggio1292433107.2237547 PostsRegistered 2/27/2008

Depending on the size of the Ricotta container I use 1 to 3 eggs. Salt/Pepper and Nutmeg. I use whole milk ricotta and whole milk Mozzarella. Chopped up into cubes or shredded. I also add chopped spinach. No other spices since I want the taste of the Ricotta to come out.

crdlb1292433184.0712594 PostsRegistered 6/24/2009So. Cal.

2 eggs to a large container of ricotta. I also mix in a 10 oz box of chopped spinach that's been squeezed dry. I slice the mozzarella and lay on top of the ricotta layers. I end with a layer of mozzarella and sprinkle with grated Parmesan and chopped parsley.

chickenbutt1292433477.81322690 PostsRegistered 1/16/2006chickentown

I make a pretty large lasagne (17x12") and use 2lb of ricotta. I will either use one egg or none. What I do, that I prefer to loosen it up (especially since eggs gross me out), is add into the ricotta some frozen chopped spinach. I take a handful of it and squeeze out the excess liquid, then toss that in and mix it. Additionally, I put parmesan, parsley (flat leaf of course), a smidge of salt, and oregano in and mix it up with the ricotta. I pull the ricotta out of the refrigerator to bring it to room temp first to make it easy to work with.

Bippity boppity BOOYAH!

Lotus~1292433593.03334764 PostsRegistered 6/23/2006Long Island, NY

Thanks everyone....I use 2 eggs to the large container too.....and mix the mozzarella and parmesan cheese into the ricotta.....fresh parsley and s/p.

"After me....you come first."~unknown~
My sweet girl Ashley crossed over The Rainbow Bridge, Wed., 5/22/13. Miss you madly sweet girl. <3
RIP Jack <3 , my "Old Man" 7/31/13 Be nice to Ashley.

FLBB1292433709.6977227 PostsRegistered 5/23/2008

I use two eggs to one large container of ricotta. I also add mozzarella to the cheese mixture, along with parsley, fresh ground pepper, and a little oregano. When I put my layers together, I top it off with mozzarella and parmesan and a little sauce.

Women's rights are human rights - Hillary Clinton

taffy apple1292433966.43618 PostsRegistered 1/2/2008Illinois

My recipe doesn't even call for an egg. I got it off a box of lasagna noodles, many years ago. My family loves it - but I add a little extra cheese.

doxiemom 41292438994.2327472 PostsRegistered 12/30/2008NJ-FL
On 12/15/2010 FLBB said:

I use two eggs to one large container of ricotta. I also add mozzarella to the cheese mixture, along with parsley, fresh ground pepper, and a little oregano. When I put my layers together, I top it off with mozzarella and parmesan and a little sauce.

I do the same.....also I took this from Antonella......I also add 8 oz of cream cheese at room temp......Is that ever good with the cream cheese in it.......

Holly Noel 7/11/97 1/22/11 RIP My Sweet Angel
Annie Oakley 12/7/00 - 8/26/12, Another Angel.








Lotus~1292439174.69734764 PostsRegistered 6/23/2006Long Island, NY

Hmmmmm.....that sounds interesting dox....I may try that.....just what we need....more calories...LOL

"After me....you come first."~unknown~
My sweet girl Ashley crossed over The Rainbow Bridge, Wed., 5/22/13. Miss you madly sweet girl. <3
RIP Jack <3 , my "Old Man" 7/31/13 Be nice to Ashley.

scchicki1292439336.843020 PostsRegistered 5/22/2007God's Country

What a coincidence! I was just reading my recipe. That's what we are having Saturday.

For 16 oz. of lasagna noodles, I use two 15 oz. containers of ricotta cheese mixed with one cup of mozzarela cheese, and 1/2 cup parmesan and two beaten eggs. I top mine with mozzarella and parmesan cheeses. 9 x 13 dish

scCool

doxiemom 41292439672.8427472 PostsRegistered 12/30/2008NJ-FL
On 12/15/2010 LotusLvr said:

Hmmmmm.....that sounds interesting dox....I may try that.....just what we need....more calories...LOL

Lotus.......It's really good......it's a great binding agent for the ricotta cheese.....I think you can find it here on the Q........You could you low fat cream cheese also......

I also use a mixer and mix everything together.......I also add shredded mozzarella cheese also

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Holly Noel 7/11/97 1/22/11 RIP My Sweet Angel
Annie Oakley 12/7/00 - 8/26/12, Another Angel.








GoodStuff1292448568.0513611 PostsRegistered 11/11/2008

I use two eggs to a 16 oz container of ricotta. I also add some grated parmesan to the ricotta mixture, and layer the ricotta mix with meat/tomato sauce, herbs, and grated mozzarella, topping off the top strips of lasagna with a little olive oil, sprinkled herbs, sauce, some sliced pepperoni, and a layer of grated mozzarella. As you can see from the various replies, you can do it just about any way you want, however........

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clemintine1292448849.61318155 PostsRegistered 11/5/2007C.C.

did you make it??? mine is in the oven

I tried something: Joy B said on the View that you don't have to

cook the noodles, just soak them (per the Barefoot Contessa)...we'll see{#emotions_dlg.glare}

lulu21292449235.75319867 PostsRegistered 8/1/2007
On 12/15/2010 doxiemom 4 said:
On 12/15/2010 FLBB said:

I use two eggs to one large container of ricotta. I also add mozzarella to the cheese mixture, along with parsley, fresh ground pepper, and a little oregano. When I put my layers together, I top it off with mozzarella and parmesan and a little sauce.

I do the same.....also I took this from Antonella......I also add 8 oz of cream cheese at room temp......Is that ever good with the cream cheese in it.......

I remember Antonella took a lot of flack for suggesting cream cheese in the ricotta. The kitchen forum was a buzz.

dfyre1292449359.5471069 PostsRegistered 7/17/2007

I use one egg per pound of ricotta. Mix in the grated romano but layer the mozzerella separately. I use the Barilla no-boil noodles as (1) it's a pain to work with soft boiled noodles and (2) they taste closer to homemade. However, I was once visiting my dad in NC and couldn't find the no-boil ones in the market so I just used the regular ones and added extra sauce and baked it longer - worked out just fine.

I normally make two 9 x 13" pans at the same time, using 3 lbs. of ricotta total. This way I have one extra to freeze (kind of like having money in the bank) and it doesn't really take much extra time.

dmod1292449734.08322523 PostsRegistered 10/6/2004Jersey
On 12/15/2010 clemintine said:

did you make it??? mine is in the oven

I tried something: Joy B said on the View that you don't have to

cook the noodles, just soak them (per the Barefoot Contessa)...we'll see{#emotions_dlg.glare}

Hi clemintine,

If you use HOT water, single layer in the pan, you don't have to boil them. I 've done it. I prefer to use no boil noodles or fresh from a local place, but the soaking does work. I just don't remember how long to soak. The other cook who uses the soak method is Lydia Bastianich.

clemintine1292450248.7218155 PostsRegistered 11/5/2007C.C.
On 12/15/2010 dmod said:
On 12/15/2010 clemintine said:

did you make it??? mine is in the oven

I tried something: Joy B said on the View that you don't have to

cook the noodles, just soak them (per the Barefoot Contessa)...we'll see{#emotions_dlg.glare}

Hi clemintine,

If you use HOT water, single layer in the pan, you don't have to boil them. I 've done it. I prefer to use no boil noodles or fresh from a local place, but the soaking does work. I just don't remember how long to soak. The other cook who uses the soak method is Lydia Bastianich.

well, as I said (and say almost every night!) WE'LL SEE. I did use very hot water, and I didn't look anything up (heaven forbid!) so they were leatheryish. It wasn't actually my plan for today and the little market on the corner didn't have the no-boil noodles. I do like them. Good news is - DH will like it,eat it and a lot of it, no matter whatSmile

doxiemom 41292450460.2127472 PostsRegistered 12/30/2008NJ-FL
On 12/15/2010 lulu2 said:
On 12/15/2010 doxiemom 4 said:
On 12/15/2010 FLBB said:

I use two eggs to one large container of ricotta. I also add mozzarella to the cheese mixture, along with parsley, fresh ground pepper, and a little oregano. When I put my layers together, I top it off with mozzarella and parmesan and a little sauce.

I do the same.....also I took this from Antonella......I also add 8 oz of cream cheese at room temp......Is that ever good with the cream cheese in it.......

I remember Antonella took a lot of flack for suggesting cream cheese in the ricotta. The kitchen forum was a buzz.

lulu.......Yes she sure did.......but it is so good.......It's really a da mn shame that people get so worked up over things like that.

I tried it and now I will always use it when I make that dish......

Holly Noel 7/11/97 1/22/11 RIP My Sweet Angel
Annie Oakley 12/7/00 - 8/26/12, Another Angel.








brooklynny1292451313.3173 PostsRegistered 2/17/2010

I'm a "purist" when it comes to lasagna (and Italian born,too). I have never used egg (or cream cheese) in lasagna. Lasagna noodles, fresh ricotta, mozzarella, parmesan cheese, freshly made tomato sauce in layers, no mixing ingredients together. (If the ricotta is too "wet," we place it in cheesecloth and in a colander to drain the extra liquid, so with a "dry" ricotta, no eggs necessary. I also add mini meatballs & small slices of sausage, and you have an entire meal in a dish. In Italy, it's also a traditional meal for New Year's Day and Fat Tuesday (the day before Ash Wednesday and the Lenten season). I, personally, can eat it anytime {#emotions_dlg.biggrin}

happy hous­ewife1292451449.1128086 PostsRegistered 1/4/2007
On 12/15/2010 ratdog215 said:

I use a large container of ricotta (16 oz) and about 3 large eggs.

Same here and i use the dry , no cook noodles.

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Lotus~1292453620.834764 PostsRegistered 6/23/2006Long Island, NY
On 12/15/2010 brooklynny said:

I'm a "purist" when it comes to lasagna (and Italian born,too). I have never used egg (or cream cheese) in lasagna. Lasagna noodles, fresh ricotta, mozzarella, parmesan cheese, freshly made tomato sauce in layers, no mixing ingredients together. (If the ricotta is too "wet," we place it in cheesecloth and in a colander to drain the extra liquid, so with a "dry" ricotta, no eggs necessary. I also add mini meatballs & small slices of sausage, and you have an entire meal in a dish. In Italy, it's also a traditional meal for New Year's Day and Fat Tuesday (the day before Ash Wednesday and the Lenten season). I, personally, can eat it anytime {#emotions_dlg.biggrin}

Sounds good brooklynny.....I hate my lasagna runny though.

Do you cook your's the day before and reheat on the day you're serving it, or cook and eat the same day?

We usually cook and eat the same day, but, I always think it tastes better and the consistency is better when left-over.

"After me....you come first."~unknown~
My sweet girl Ashley crossed over The Rainbow Bridge, Wed., 5/22/13. Miss you madly sweet girl. <3
RIP Jack <3 , my "Old Man" 7/31/13 Be nice to Ashley.

clemintine1292459497.30318155 PostsRegistered 11/5/2007C.C.

Mine came out REALLY good. I think using leatheryish noodles instead of cooking them works! My ricotta was not runny either. It was Dragon brand (or Drangon, or something like that) Two 15oz tubs. Sweet sausage.

So I redished what's left to 9x9 and it's in the freezer. We aren't leftover people but if it's in the freezer it will seem new in a few weeks. In the fridge I'd end up throwing it out.

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