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FAQ
Eggs help bind the ricotta cheese, but if you don't have eggs on hand then it's OK to omit them. Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact.
While ricotta is included in certain varieties of lasagna in Italy, the style that serves as the primary inspiration for American recipes is the one from the region of Emilia Romagna. There, it's traditionally layered with pasta, bolognese, and béchamel—with no ricotta to be found.
In Italian cuisine, ricotta cheese is a popular ingredient in many dishes, but when it's not available, Italians may substitute it with other soft cheeses like mascarpone, stracchino, or crescenza.
They believe that the simplicity of ricotta allows the other flavors, like the tangy tomato sauce and savory meat, to shine through. According to them, bechamel is an unnecessary addition that distracts from the true essence of lasagna.
It adds a wonderful texture and flavour to the lasagna.