There’s something luxurious about lasagna. Maybe it’s the layers of pasta and cheese, which somehow always feels more indulgent than a plate of pasta with a single strata of sauce and cheese, but it could also be the wonder of it coming together in one dish.
Either way, your lasagna could be even better with one tiny tweak. The traditional ricotta, which can come out of the oven looking--and tasting--cracked and dry, stays moist and flavorful with the addition of egg and some herbs. Mix all of it together before you spread it on the noodles and your dish will be wonderfully free of cracks when you pull it hot and bubbling from the oven. Try it once--everyone has 10 seconds to spare--and you’ll never go back to plain ricotta again.
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