Why is ricotta cheese used in lasagna?

Ricotta is not among the favorite's choices to prepare lasagna. Besciamella (beschamel) and ragù (meat, kind of chili style) are by far more popular. read more

In any case one of the few reason to add ricotta (or any other ingredient in lasagna) is that any ingredient should not release liquids when lasagna is cooking in the oven. Such liquid would soak the pasta and ruin the preparation. read more

Creamy ricotta mixed with Italian seasonings and eggs gives the dish its body and a lot of its flavor. There are as many ways to make the ricotta mixture as there are ways to make lasagna. Let the ricotta take a starring role in your dish without overpowering your other ingredients. read more

When the ragù is ready you can now assemble the lasagna: start with a layer of ragù at the bottom of the pan and than you simply replace the ricotta cheese with the besciamella souce, use parmesan cheese instead of mozzarella cheese and bake in the oven for 30/40 minutes. read more

Lasagna can be laborious, no doubt, so the challenge was to come up with ways to save time without sacrificing flavor. We loved how this Sausage, Cheese, and Basil Lasagna calls for making the ricotta filling in a food processor. The basil, eggs and Parmesan rounded out the flavor and texture of ricotta. read more

Saffitz says her favorite cheese for lasagna is a grated, hard aged cheese, like Parmesan. It adds a salty, nutty flavor—especially when paired with a good sauce. If you must use ricotta (we're not ones to tell your nonna no), combat dryness by beating it with egg, herbs, and salt and pepper before spreading it on the noodles. read more