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Dec 22, 2009 12:12 PM

Lasagna question

I want to make a lasagna bolognese with a bechamel sauce. All the pictures I have seen online make the lasagna look very dry. Can I add ricotta and/or mozzarella to the bechamel to give it more body and moisture?

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  1. I don't want to sound negative, but if you add ricotta and/or mozz, then why bother with the bechemel? Just make typical lasagna with a chop meat sauce or whatever. Although I HAVE added pesto to the bechemel myself. But bolognese is supposed to be firm.

    2 Replies
    1. re: coll

      yes I agree with coll, it would be over yucky with ricotta and bechemel. I have never made a lasagne with ricotta (I hate it) but always with bechemel and it has never been dry.

      1. re: smartie

        Thanks, smartie! I'm going to make it the traditonal way. I just made the bolognese sauce and it tastes great, so here goes. I'll report back with results.