In this blog post, we will answer the following question: Is egg necessary in lasagna? We will tell you why we believe eggs should be added in a lasagna, and finish with a delicious lasagna with minced beef and ricotta recipe.
Is egg necessary in lasagna?
We will go ahead and say yes, eggs are necessary for lasagna recipes. Otherwise, the whole dish may fall apart (literally). Of course, there is no must. But adding beaten egg will help prepare the cheese so that it doesn’t separate or turn gritty from the fat that melts during cooking.
The egg added to the ricotta binds (holds it together) to spread throughout the whole dish. You can use only the whites and it will still be bound but with less fat. You can use just the yolk and it will come together and be richer and creamier (like a custard). There is also the added water from the egg.
Of course, you don’t need the egg and you can put it aside and your lasagna will be fine but it can’t be cut into perfect pieces!
Next time you make lasagna, use two smaller pans to match the typical skillet. Next, make one pan as usual, and with the second, add an egg to the ricotta. Mix the egg with a fork just as you would scrambled eggs. Once done, mix with the ricotta.
For the pasta or you prepare it by calculating that every 100 grams of flour you have to put 1 egg or buy the ready-made sheet that is easily found in the supermarket in the refrigerated counter, otherwise there are dry canned ones. We also need bechamel sauce (if you make it you must use milk, flour, butter, nutmeg, salt)
How to mix ricotta and eggs for lasagna
Although it is not mandatory in modern lasagna recipes, you can add a ricotta cheese mixture to make your lasagna creamy and smooth. You can make the ricotta mixture in just a few minutes while the lasagna plates are simmering.
Step 1: Break the eggs into a small bowl. Use a wire whisk or fork to beat the eggs until frothy on top.
Step 2: Add the spices to the egg mixture. Beat with whisk or fork. Set the egg mixture aside.
Step 3: Pour the ricotta cheese into a large bowl. Break up the cheese with a wooden spatula or spoon. Add the grated Parmesan cheese to the ricotta. Mix the cheeses with the spoon.
Step 4: Sprinkle salt and pepper over the ricotta to taste. Flip the egg mixture over the cheeses. Mix them until the egg mixture is thoroughly mixed with the cheese mixture.
Step 5: Layer the ricotta cheese mixture on the lasagna. Layer a layer of lasagna noodles in the pan. Top the ricotta mixture, followed by the meat sauce, and then the mozzarella cheese. Continue layering the ingredients until they are gone.
Other FAQs about Lasagna which you may be interested in.
Recipe: Lasagna with minced beef and ricotta cheese
- 12 sheets of lasagna
- 14 oz. tomatoes in tomato sauce
- 1 can 8 oz. tomato sauce
- 1 lb. minced beef
- 2 lb ricotta cheese
- 2 cups mozzarella cheese grated
- 1 cup of grated Parmesan cheese
- 1 cup basil leaves
- 1/2 cup parsley leaves
- 1/2 red chili
- 1/2 onion (large)
- 5 garlic cloves
- Olive oil
- 1 ovenproof 12 x 9-inch pan and aluminum foil
- Place the ricotta cheese in a bowl with the parsley leaves and 3/4 of the finely chopped basil leaves, salt, and pepper to taste.
- Chop the onion, chili pepper, and tomatoes into squares, cut the garlic into small rounds, and season the mincemeat.
- Preheat a skillet over medium heat and add the mincemeat, continually stirring. When it starts to brown, add the onion and chili, mix it with the meat and cook for about 3 minutes.
- Add the garlic and cook for another minute. Then the chopped tomato and continue cooking and stirring one more minute. Then add the tomato sauce, the rest of the basil, cover it, lower the heat to low, and let the flavors mix. If it seems a bit dry, you can add 1/4 cup of dry or red wine.
- Meanwhile, bring water to boil in a large pot, add a tablespoon of salt, and cook the pasta according to the package directions. After cooking and draining, you should put the lasagna sheets on an aluminum foil, separated, so they do not stick—Preheat the oven to 350 ⁰F.
- Lightly brush the pan with olive oil and coat the bottom with half the can of tomato sauce. Place a layer of pasta, another with half the ricotta cheese, 1/3 of the mozzarella, 1/3 of the Parmesan cheese, and half of the picadillo with its sauce.
- Repeat this operation. Put the third layer of pasta and top with the remaining half of the tomato sauce, as well as the rest of the mozzarella and Parmesan cheeses. Cover the tray with aluminum foil and bake for 40-50 minutes. Remove the aluminum foil and bake for 15 more minutes.
- Turn off the oven and leave the lasagna inside for another 5 minutes. Take it out and let it rest for about 15 minutes so that when you divide it into portions,, it does not fall apart.
Makes 8-10 servings, depending on whether you serve it alone or not.
Tip: I recommend making it with pre-cooked pasta, that way,, you should cook the lasagna in the oven for 1 hour, but you don’t spend any work cooking and draining the pasta.
The bottom line is never to be afraid to adapt recipes to your liking. In antiquity, they used to cook lasagna differently than we do today, but somehow I am sure it was still a great dish. Do not be afraid of experimenting; practice makes better!
Before you think about putting together your lasagna dish, you need to make sure that all the ingredients that will alternate in your lasagna are ready and of the best quality.
If you have any questions, please leave them in the comments section.