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Lasagna -- with or without eggs?

When making a lasagna, do you, personally, add eggs to the cheese mixture? If you make it a certain way, have you tried it the other way? And if so, did you notice a difference at all?

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( 36 comments — Leave a comment )
via_dolorosa
Jan. 14th, 2009 07:32 pm (UTC)
I always add eggs, it binds the cheese together. If you didn't add eggs the cheese might just get liquidy and not stay between the layers, though I have never tried it that way.
ldy_shadow
Jan. 14th, 2009 07:33 pm (UTC)
I always always always add eggs. If I don't, the entire dish turns sloppy and gushey. NOMABLE sloppy and gushy, but still. ;)
twilight_79
Jan. 14th, 2009 08:21 pm (UTC)
My lasagna is always nomably sloppy and gushy, and I could never figure out why!
rollinsgirl
Jan. 14th, 2009 07:35 pm (UTC)
My sister always makes her lasagna with eggs - and she makes it a lot. However, I am allergic to eggs, so she skipped them when I went over for Christmas dinner. She said she couldn't even tell they were missing..... also, she served 17 people and no one could tell the difference.

So thats all I know, from experience.
meijhen
Jan. 14th, 2009 07:36 pm (UTC)
I've never used eggs in lasagna -- I just spread the cheeses out, and I've never had any trouble.

I've actually never even heard of using eggs in lasagna.
misteropinion
Jan. 14th, 2009 07:39 pm (UTC)
Out of curiosity, what cheese do you use and how? I've got a theory which I will share once you've answered.
intothefireugo
Jan. 14th, 2009 08:25 pm (UTC)
Ooh I want to know your theory, too. I've never used eggs, but use ricotta (and maybe a light layer of mozzarella) in between layers. Can't remember the recipe off the top of my head.
meijhen
Jan. 14th, 2009 09:13 pm (UTC)
I use three cheeses:
Ricotta or cottage cheese (depends on what's available)
Shredded mozzarella
Parmesan\

And now I'm really curious about your theory!
(Deleted comment)
aellwynde
Jan. 14th, 2009 07:40 pm (UTC)
I put beaten eggs in the ricotta cheese mix. :)

Noodle, ricotta, sauce, cheese, noodle, ricotta... well, you get it.
(Deleted comment)
aellwynde
Jan. 14th, 2009 07:46 pm (UTC)
Take that woman in hand!

Lasagna is Very Serious Biznes in my house. We have it for Christmas Eve, and we do make the best ever lasagna.

How can one eat a ricotta-less lasagna, and really call it Lasagna?? I'm terribly confused by this. Maybe even a little... *sniff*... hurt on behalf of the pasta itself.
bellazirka
Jan. 14th, 2009 08:40 pm (UTC)
Lasagna is Very Serious Biznes in my house.

That comment warrants the sharing of your recipe! Bring it on, seeing as I too have been eating the wrong stuff!
aellwynde
Jan. 14th, 2009 08:59 pm (UTC)
I wrote it up a few years ago, and I went back just now and un-FO'd it, so you can see. :)

http://aellwynde.livejournal.com/33175.html
oh_cake
Jan. 15th, 2009 03:16 am (UTC)
Ricotta-less Lasagna is made in Italy
Lasagna in Bologna doesn't have ricotta. Or tomato sauce. It's spinach noodles + bechamel + ground beef. Si chiama "lasagna Bolognese."

Not to be confused with "ragu Bolognese" which is tomato sauce made with mirepoix, pork, beef & veal.
desireless
Jan. 14th, 2009 07:47 pm (UTC)
I've never made lasagna before and was planning to tonight. I'm thinking I need more research, too!!!
sylphon
Jan. 14th, 2009 07:48 pm (UTC)
Ditto, though my ricotta mixture has eggs, herbs, Parmesan and Romano cheeses, etc.. and people always ask to take some home after :-)
aellwynde
Jan. 14th, 2009 07:50 pm (UTC)
My ricotta goo: ricotta, eggs, garlic, little salt, basil, oregano, and parmesan/romano cheeses.

Sounds like you make it right. ;)
bandicoot
Jan. 14th, 2009 07:39 pm (UTC)
I use egg substitute, but otherwise I agree with the above comments about it helping bind the cheese.
ib_jennay03
Jan. 14th, 2009 07:39 pm (UTC)
I've tried it with and without eggs. I don't see where it makes a lot of difference. I typically mix several dry cheeses in with my ricotta, so that may be why. If you add eggs, you would typically cook it longer than if you didn't add eggs because it would be runny. I also pre-cook my noodles until very al dente.
siren338
Jan. 14th, 2009 07:40 pm (UTC)
i deviated from adding eggs once and it was a total disaster. like a mount vesuvius of molten cheese, just oozing everywhere.

totally not the effect i was going for.

%p


webmd
Jan. 14th, 2009 07:42 pm (UTC)
I only use eggs when using a tofu or a mixture of tofu and ricotta. When using ricotta I don't. Maybe I don't get the cleanest picture-perfect pieces out of the pan, but I don't mind goopy lasagna. Love it, actually.
lady_amorika
Jan. 14th, 2009 07:43 pm (UTC)
I use eggs. My mum never did and hers was great, but I prefer mine with eggs. Although, I use ricotta cheese and such, while she only uses dry cheeses.
klwalton
Jan. 14th, 2009 07:45 pm (UTC)
The only time I add eggs to lasagne is when I add sliced hard-boiled eggs.

I use mozzarella, ricotta and parmesan cheeses, my own meat sauce, and pre-cooked pasta but I cook for two minutes less than al dente, so the pasta pulls some moisture out of the sauce and cheese while it's cooking. Then, very important, I let it sit and settle for at least ten minutes after it comes out of the oven.
az_starshine
Jan. 14th, 2009 09:25 pm (UTC)
I love it that way. I was starting to think that no one else did that.
finocchio
Jan. 14th, 2009 08:01 pm (UTC)
Eggs keep the ricotta from coming apart. Gives you a firmer layer. If you're doing little cheap smears of ricotta it probably doesn't matter, but the way my grandmother taught me is 1 egg per pint of ricotta, mix with parsley for color. When you layer it, do it thick so you get a nice chomp of cheesy goodness.

YMMV of course.
anita_margarita
Jan. 14th, 2009 08:11 pm (UTC)
I do. I mix two or three in with the ricotta and cottage cheese (I know, call me a Philistine, I use cottage cheese) and when the lasagna comes out of the oven, I let it sit 20-30 minutes to firm up. Works great.
misteropinion
Jan. 14th, 2009 08:23 pm (UTC)
There's the one I was looking for. My mom always used cottage cheese, ricotta being unknown in the wilds of the great north when she learned to make lasagna from grandma. Being all cosmopolitan and shit, I'd had the ricotta-enabled kind. Neither one seemed perfect to me. The all-cottage version can be really sloppy unless you let it rest a good long time, and I want my lasagna _now_ darn it; and the all ricotta variety often seemed too dry to me.

I split the difference, with about half of each, and usually about an egg per pint of ricotta (so half the suggested eggs), plus parmesagn/romano and the usual herbs/spices.

anita_margarita
Jan. 14th, 2009 08:25 pm (UTC)
Agreed. Ricotta doesn't have enough moisture, cottage chesse has too much. Put 'em together with eggs - perfect.
genericpunkgrrl
Jan. 14th, 2009 08:22 pm (UTC)
no eggs in it for me.
then again, i'm deathly allergic.

i think my aunt used to put eggs in her lasagna and i didn't know and it was horrible. then again, i tasted for a second before i got horridly sick, and i thought it was disgusting.
corvidophile
Jan. 14th, 2009 08:26 pm (UTC)
i've never added eggs.. never even heard of adding eggs hehe. recipe - with eggplant, but i've made this without the eggplant and the no cook noodles instead as well. both ways comes out yummy.
acidremembered
Jan. 14th, 2009 08:55 pm (UTC)
I don't use eggs in my lasagna but my mother used to. Honestly can't say that I can tell the difference between the two.
Usually use Ricotta cheese with shredded mozzarella, seasoned ground beef (browned0 and mild Italian sausage chunks mixed in.
When it's done and looking like dinner's on, I let it sit for five to ten minutes to rest before cutting into it.
clafount
Jan. 14th, 2009 08:59 pm (UTC)
I think it is much richer and yummier with the egg added in.
elegyforlife
Jan. 14th, 2009 10:31 pm (UTC)


I don't use eggs, but that's because I also don't use ricotta (normally). I tend to layer as follows: noodles, sauce, meat (if I'm putting meat), veggies (if I'm putting veggies), mozz., sprinkle of parm, repeat.

My Mom used to scramble a few eggs and just layer them in with everything else. I couldn't figure out for the longest why my Mom's lasagna didn't taste like anyone else's XD
oh_cake
Jan. 15th, 2009 03:13 am (UTC)
I never, ever, ever add eggs. And I've never, ever, ever had a problem with cheese or anything else. I do, however, prefer skim ricotta and fresh, whole milk mozzarella. I also like grated zucchini, spinach and nutmeg in my lasagna. I also use no-bake noodles (I like Barilla) so they pull moisture in from cheese and sauce.
countlibras
Jan. 15th, 2009 03:44 pm (UTC)
*stalking you*
j/k.

I should have you experiment and create a lasagna recipe for me. I'm not a huge cheese fan. I once had the awesomest lasagna ever - it was full of veggies and was tomato sauce based. Hell if I know what was in it though as I didn't make it. :(

although having said all that, I still need to make your version. and your pumpkin pie. :)
itealaich
Jan. 15th, 2009 03:14 am (UTC)
With eggs. Cheese, pasta, and eggs are true love and must not be separated.
spacegirlnz
Jan. 15th, 2009 04:54 am (UTC)
I've never used eggs, but then again my favourite lasagna recipe takes 10 minutes to prepare because nothing is precooked.
( 36 comments — Leave a comment )

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