i cant find the recipe…..is the egg inside the pasta dough, the bechamel or the spinach itsself?
mcfeezie2
Just omit the egg? It’s only used as a stabilizer and I doubt it makes a huge difference. That’s what I would do.
calamity_cam
I think the eggs in the ricotta filling are just serving as a binder to hold everything together. I would bet that they can be omitted, and the lasagna will just be a little “looser”. And use eggless pasta, of course 🙂
Pretend-Panda
You can just leave the eggs out. They function as a binder and I prefer the texture with them but there are a lot of egg-allergic folks in my life so I leave them out and it’s still excellent.
FidgetyFinance
If you choose to leave the egg out of the recipe, I would definitely recommend letting this lasagna settle, rest, and cool down. That should help avoid a little more of the extra loose, soupy texture.
whatisthisshitall
Ricotta is not needed for lasagna, super easy to substitute
guitardude_324
Alternative idea, you can make your own ricotta by heating up whole milk and some vinegar or lemon juice. Plenty of videos on YouTube to show you how. Definitely takes some practice to get it right though.
slimeythings
I’ve made this recipe a bunch of times and never included the egg. It’s fine to just omit.
madmaxx
A béchamel is a common alternative for ricotta/egg, and I’ve seen a few restaurants use béchamel with ricotta (no egg).
9 Comments
i cant find the recipe…..is the egg inside the pasta dough, the bechamel or the spinach itsself?
Just omit the egg? It’s only used as a stabilizer and I doubt it makes a huge difference. That’s what I would do.
I think the eggs in the ricotta filling are just serving as a binder to hold everything together. I would bet that they can be omitted, and the lasagna will just be a little “looser”. And use eggless pasta, of course 🙂
You can just leave the eggs out. They function as a binder and I prefer the texture with them but there are a lot of egg-allergic folks in my life so I leave them out and it’s still excellent.
If you choose to leave the egg out of the recipe, I would definitely recommend letting this lasagna settle, rest, and cool down. That should help avoid a little more of the extra loose, soupy texture.
Ricotta is not needed for lasagna, super easy to substitute
Alternative idea, you can make your own ricotta by heating up whole milk and some vinegar or lemon juice. Plenty of videos on YouTube to show you how. Definitely takes some practice to get it right though.
I’ve made this recipe a bunch of times and never included the egg. It’s fine to just omit.
A béchamel is a common alternative for ricotta/egg, and I’ve seen a few restaurants use béchamel with ricotta (no egg).