I've only made a couple of lasagnas in my life, and yesterdays was my 2nd. Couldn't find any ricotta cheese and if I could have, I'm sure the price would have blown me away, so I substituted a local tofu...the kind that is colored yellow on the outside of a small brick. Crumbles like ricotta and is tasteless, so if you add some parmesial cheese on top to melt in, it is a great substitute for the real thing and only 5 baht per brick.

just thought I'd share....

In Italy we don't put ricotta cheese in the lasagna, but bolognese sauce, bechamel sauce, parmesan cheese (somebody mozzarella cheese too). But i guess ricotta cheese can enrich the lasagna taste.

PS: Bechamel sauce is milk, flour, butter, salt and little ground nutmeg

...and is tasteless,

'Nuff said.

As I have mentioned on another post, try substituting cottage cheese for the ricotta when making lasagna. I think it is much better and makes the lasagna a little moister. (Small curd style cottage cheese.)

god as an italian this thread makes me want to jump off a balcony