I made lasagna last night, because I’m a big fan of anything that will last a few days and get deliciouser as time passes. I happened to look at the lasagna recipe on the noodle box, and it said to beat the ricotta with an egg! It made it so much creamier. Let’s face it, no one likes crumbly ricotta. I also added a hefty dash of garlic salt and some rosemary, and it turned out to be my best lasagna ever. Is this whole egg thing something everyone knows about except me?
Words, food and drinks.
