Do you put eggs in your lasagna?

"Julie Bove" wrote in message >



No. I mix an egg in with the ricotta, as it seems most cooks do.

But I had an aunt who put sliced hard-cooked eggs in her lasagna. How's that
for nasty?

Felice
 
"Catmandy (Sheryl)" wrote in message
news:ba876d61-f7d7-48ee-9806-7706ab54287d@p16g2000vbo.googlegroups.com...
On Mar 10, 9:09 pm, "Julie Bove" wrote:


I would drain the ricotta... and add maybe some grated parm to the
mixture. I don't know what the egg replacer is made of, so I don't
know if it will work. You need something to bind to the proteins in
the cheese to make it more solid. Or have it less solid.

---
It's potato starch I think.
 
"Ed Pawlowski" wrote in message
news:WOOdnfe2Q9ZWM-XQnZ2dnUVZ_tadnZ2d@giganews.com...

Really? I thought they were supposed to hold the cheese together?
 
"Bryan" wrote in message
news:38698ebb-7160-4716-9173-1424c46dadcf@z27g2000prz.googlegroups.com...
On Mar 10, 4:58 am, "Ed Pawlowski" wrote:

Never heard of that either. People put strange things into
casseroles.

---
If you read the recipe on the box of pasta, I'll bet it says to use egg.
 
Clueless AOL newbie Sheldon "Pussy" Katz blathered:


In the summertime, when there are farmers' markets almost every day of the
week, I would love to shop every day just for ingredients to go into that
night's dinner.

Of course, your situation is different; you just need to replenish your
oatmeal and SPAM at semi-annual intervals. It would be a waste for you to
bring fresh fruits and vegetables into the house. Your cats wouldn't be
interested, and you wouldn't know how to cook them anyway.

Bob
 
"Felice" wrote in message
news:ilaned$icj$1@news.eternal-september.org...

That sounds like something my mom would do. Thankfully she never made
lasagna.
 
Giusi wrote:


For Easter last year I made pork with a kind of Parmesan hollandaise sauce.
I bet that sauce would be awesome in asparagus or artichoke lasagna.

Bob
 
On Wed, 9 Mar 2011 23:18:15 -0800, "Julie Bove"
wrote:


If you're not going to eat or freeze the leftover lasagna, that's the
logical way to approach it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
cshenk wrote:

I have downloaded the quote fix. I don't know exactly what it is doing here
but the posts don't look the same to me now.
 
"sf" ha scritto nel messaggio
news:sqrin6pp1iq8gn4h11pdci4nj8qr6rtna2@4ax.com...

I published at least the artichoke one at Easter, but whether 2010 or 2009 I
don't recall. Use the search box, if interested.
 
On Thu, 10 Mar 2011 00:44:53 -0800, "Julie Bove"
wrote:

I put an egg in the ricotta cheese mixture too, but there's no reason
why you couldn't leave it out. Not sure why you didn't just do it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 10 Mar 2011 13:39:48 +0100, "Giusi"
wrote:


Yum! I've never thought about putting either one of those in a
lasagne.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/10/2011 7:14 AM, Jim Elbrecht wrote:

I add an egg to the ricotta. It thins out the ricotta a bit and
makes spreading it over the noodles easier and binds the filling.
Ricotta can be kind of dry.

I don't see why you couldn't just leave it out or use something else
which would provide the same effect. I don't personally use cottage
cheese in lasagna, but perhaps the combination of both ricotta and
cottage cheese would work.



Tracy
 


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