2008年6月22日 · No ricotta cheese, but you may not like the finished product... it's probably different than what you are used to. Alternative: I sometimes mix the ricotta with the ragu/marinara sauce before assembling the lasagna. It mixes together better in the bake and there won't be pockets of ricotta in some bites (which I, personally, don't enjoy).

2008年6月23日 · Lasagna without ricotta?? 48699 Views 31 Replies 19 Participants Last post by southern gal , Aug 21, 2011 Jump to Latest snowfalldesigns Discussion starter · Jun 23, 2008

2011年12月9日 · First time ever making lasagna and I found a recipe with 6,000 ratings of 5 star. Most everyone who posts says to add nutmeg to the ricotta but nobody says how much!! The recipe calls for 16 oz. ricotta but I am making a double batch. Can someone please tell me what might be the appropriate amount of nutmeg (per 16 oz)?

2008年6月29日 · Ricotta, at its best, is a mild flavored cheese. I love it, but it's nevertheless mild. You start to doll it up with fried onions or olives or other stuff, and you end up with something that no longer is ricotta. Then forget the ricotta and stuff your shells with the onions and olives, and make a different kind of dish.

2011年2月27日 · Though some of the immigrants maintained their traditional dishes, like my family made tordelli with 3 kinds of browned meat, onion, spinach and cheese all in the same filling, as it was made in Barga (prov. di Lucca) where they emigrated from, but made lasagne with a layer of ricotta and no bechamel - i presume because lasagne was not a dish ...

2014年5月18日 · Cooking Discussions. Food & Cooking. Lasagna

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2015年9月12日 · I been letting my ricotta drain its liquid ever since. Ok she used fresh and took day but mine is frozen so takes longer. Besides pollyo who else makes good ricotto, yes I see can make if myself but not going to. I seen videos and yes its easy but milk is like $4.50 gallon. How much cheese do you get from gallon of milk?

2012年2月24日 · Something soft with a little tang like a Gournay (Boursin), Neufchatel or Cream cheese. This might even be a time for low or non fat Neufchatel/Cream cheese. They have more sourness and more goat cheese like texture. Something with some salt. Feta was a good choice as it brings some crumbliness to the texture.

2012年3月16日 · Part skim VS regular Ricotta Cheese Jump to Latest 7.9K views 0 replies 1 participant last post by reallymary Mar 16, 2012