Let it rest at least 20 minutes before cutting, or it will certainly run.Īnd, yes, I've followed the discussions here about what kind of noodles to use. Bake at 350 covered for the first hour, uncovered for the last 30 minutes. Put a layer of sauce on the bottom of the pan, a layer of uncooked lasagne noodles (NOT "no boil"), glob on the ricotta and spread evenly, sprinkle with parm and mozzarella, sauce, repeat, ending with sauce and mozz. I use part skim ricotta and I do not add any other cheeses to it I sprinkle them on top of each layer.ĭashes of cinnamon and nutmeg (the secret ingredients) I also have a tried and true recipe that is not runny, gets raves, and is fairly easy. What do you guys do to make the ricotta layer of the lasagna tasty? I think I'll try next cutting down or omitting the mozzarella from the Ricotta mix, since mozzarella doesn't have much flavor. That runny cheese layer is not pretty in my lasagna. The few times I've used fresh Ricotta, I don't see an improvement (filling is still too wet and/or too bland), plus it's expensive. I know people use locally-made fresh Ricotta, but I have a hard time finding that. I've tried draining the Ricotta beforehand, but didn't get much liquid out. I have experimented with low-fat and whole-milk Ricotta, and can't tell which is better -they both turn out as I've described. I mix Ricotta with mozzarella and freshly-grated parmesan, eggs, and chopped parsley or sometimes chopped basil. It's either too wet and runny, and/or it is bland and tasteless. But I can't seem to get the Ricotta cheese filling to be good. Most of my lasagna is delicious - the tomato-meat sauce, the noodles, the parmesan-mozzarella topping. This is about a meat-sauce lasagna (I'm not a fan of the Bechamel lasagna).
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