Do you put eggs in your lasagna?

Giusi wrote:


It wouldn't have to be lasagna al forno. You could just cook the noodles and
layer them with the sauce and vegetables. The bigger problem is that the
sauce isn't a separate part of the Easter recipe; it's constructed with the
ingredients already in the pan. It wouldn't be impossible to create a
Parmesan hollandaise (garlic was also a significant ingredient), but it's
not quite as straightforward as it seems. Here's the recipe I followed
(using pork instead of veal, because a veal roast couldn't be found):



Bob
 
'Julie Bove[_2_ Wrote:

of course.. egss add taste to lasagna and makes your lasagna pretty.
some lasagna is dry without eggs,.




--
guiller
 
You would be surprised, Bob. When our beloved kitty was ill with Addison's
Disease, his tummy needed special care. One of the things his fine vets
suggested was scraped apple. Just like Grandma used to spoon apple to a
toddler. OTOH, the Yorkie thinks that lettuce and celery are not fit for
dogs. Polly

"Bob Terwilliger" In the summertime, when there are farmers' markets
almost every day of the
 
On Fri, 11 Mar 2011 08:54:44 +0100, "Giusi"
wrote:

Okay, thanks again - will do.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 10 Mar 2011 22:36:37 -0800, "Bob Terwilliger"
wrote:


It would be fabulous on asparagus, or eggs benedict made with
asparagus. Hmmm....

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/10/2011 9:57 AM, Dan Abel wrote:
I have been making lasagna for years without a recipe. I learned from
Sicilian neighbors. I always use an egg in the cheese mixture. I suppose
it would not matter if there was no egg, I just never gave it any thought.

You might consider draining the ricotta cheese in a cheesecloth-lined
strainer over night. I do this for canoli. It makes the cheese a little
drier and it holds together better.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 12 Mar 2011 13:44:12 GMT, notbob wrote:


A Marine Drill 'sergeant' is a Drill *Instructor*, you louse infected
scrotum puke!

Jim
[and yeah- Julie- much easier to read today]
 
On Thu, 10 Mar 2011 07:14:45 -0500, Jim Elbrecht
wrote:


I think that would be absolutely disgusting. Were I asked how to
include eggs in lasagna I'd have to say to use egg noodles, and even
that would be TIAD.


Well, that's true... guinea food has no rules... just like any pile of
crap can be called "pizza". Italian food is like Japanese food,
neither is a real cuisine... they consist of whatever garbage one
happens to find... their dishes are the ultimate bastardizations. I
remember how Steve Kramer described how his wife Nobuko would shop the
markets each day for whatever she could find and afford and cobble it
together to make a meal.
 
On Thu, 10 Mar 2011 22:32:38 -0800, "Bob Terwilliger"
wrote:


Oh, come on Bob... even I know he has a huge vegetable garden during
the summer.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 10 Mar 2011 08:15:25 -0500, Goomba
wrote:


Scandinavian lasagna... what, no baccala? Actually baccala is
Norwegian... there is no cod in the Med... the cod was salted and
dried to preserve it as that was the only way to transport it over
land... was no refrigeration then. The Eyetalins adopted baccala as a
national food.
 
On Sun, 13 Mar 2011 11:45:42 +0000, mort03crow
wrote:


There's nothing like a badly worded OP to stir the pot.

People mix an egg in with the ricotta to make it runnier and easier to
spread. Then when it bakes, it's not watery because the egg tightens
back up. If you don't have any eggs on hand it's not the end of the
world, just leave it out and use a little water. If you're allergic
to eggs, use egg free pasta and leave the egg out of the ricotta.

Honestly, I don't understand why this thread has gone on for so many
days. It's pretty simple. Do it or don't do it. Either way is fine.
It's not like you're supposed to be see a layer of eggs. Think about
eating a piece of cake or a cookie. The egg is there, but you don't
bite into it and think "I'm eating scrambled eggs".

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/10/2011 5:59 PM, Janet Wilder wrote:

Thanks Janet, I will give nutmeg a try. I believe Goomba also mentioned
that. I bought fresh nutmeg when I was traveling, but for some reason, I
do not use it very often. I do like it, what I dislike is when people
use too much cloves.

Becca
 
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