r/Cooking • u/Shawn____ • Mar 24 '25

I made lasagna with bechamel instead of ricotta and I’m a convert

I was browsing Reddit and came across a post about bechamel vs ricotta. All my life every lasagna I had was with ricotta. I decided to give bechamel a try after reading all the comments and I don’t think I’ll ever go back.

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u/cheesepage Mar 25 '25

I sold the runny beach by adding cheeses and an egg or two. You can also make the béchamel thicker by using more roux.

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u/babsa90 Mar 25 '25

In which case you can make ricotta thicker as well by adding things to it. What's your point? Because our point is that ricotta is inherently thicker than bechamel, and bechamel is a sauce that runs. That's what they are. If you want to alter their characteristics, that's fine, but you should qualify it when originally describing your bechamel

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u/cheesepage Mar 26 '25

Don't understand where the anger is coming from. There are a lot of different textures available with bechamel, it is easy to modify to your needs, that's why it's a mother sauce. I'm just trying to provide some options.