My ricotta mixture for lasagna is the perfect cheese filling for homemade lasagna and many other Italian dishes. With a blend of ricotta, Parmesan cheese, and eggs to hold everything together, this cheese filling bakes beautifully in any pasta. Add a pinch of salt and fresh basil for flavor, and you're cooking like a true Italian!
Add 32 oz ricotta, ½ cup Parmesan cheese, 2 large eggs(beaten), 2 large eggs, ¼ cup fresh basil, and 1 teaspoon salt to a mixing bowl.
32 oz ricotta, 2 large eggs, ½ cup Parmesan cheese, ¼ cup fresh basil, 1 teaspoon salt
Mix until well combined.
Spread in lasagna, or fill a piping bag to pipe the cheese filling into jumbo shells or manicotti pasta.
Notes
Notes:
Eggs act as a binder in the ricotta mixture, helping it hold together while baking so the cheese doesn't go everywhere.
Finely chop the basil leaves to distribute the flavor evenly throughout the mixture.
Use a generous tablespoon (1 tablespoon + 1 teaspoon, to be exact) of dried basil to swap out for the fresh herb.
I recommend using freshly grated Parmesan or Pecorino Romano cheese rather than pre-grated Parmesan in the green container. The green brands are MUCH saltier and do not melt as well.
Storing:
You can prepare the ricotta mixture in advance and store it covered in the refrigerator for 3-4 days until you're ready to assemble your lasagna.