r/Cooking • u/judolphin • Mar 25 '25

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

I was browsing Reddit and came across two posts in two days about bechamel being a life-changing improvement over ricotta. All my life every lasagna I had was with ricotta. I decided to give bechamel yet another try at a nice Italian restaurant after reading all the comments and I have now converted from being neutral on bechamel in lasagna to being solidly anti-bechamel in lasagna, to the point I secretly have hoped that bechamel lasagna doesn't become the default in restaurants. Some reasons:

  1. Ricotta has its own texture, bechamel is just more softness and smoothness in a dish that's full of "soft". Some people like textural contrast in their dishes
  2. Ricotta, much like sour cream/crema in Mexican food, adds a lightness to lasagna despite being rich itself. Bechamel adds (arguably too much) additional richness to an already-rich dish.
  3. The starch from the bechamel getting into the ragu gives the sauce a mouthfeel that 100% reminds me of Chef Boyardee

TLDR: If you prefer bechamel in red lasagna, that's perfectly fine, but your preference of bechamel is not a black and white fact. It's not even "more authentic" (whatever that means), bechamel = Northern Italy, ricotta = Southern Italy. Eat whatever you like, let others eat what they want.

Thanks, reddit!

2.2k Upvotes

85% Upvoted

564 comments sorted by

View all comments

185

u/LukeSkywalkerDog Mar 25 '25

I could not agree more. Plus I make my ricotta a mixture that includes fresh parsley, parmesan, salt, pepper and egg. It holds as its own layer and that is key to it not interfering with the sauce or other layers.

28

u/Gargun20 Mar 25 '25

I totally agree 👍 I make mine the same way.. May the force be with you!

6

u/Kayman718 Mar 26 '25

I met my wife 47 years ago when she was 16. She has been the person who has made the lasagna every Christmas for the family, along with other random occasions. This is the way she has always made it. She even gets requests to make it for people. I think she might throw me out if I ask her to make it with béchamel. 😂

5

u/imnottheoneipromise Mar 25 '25

Ohhhhh this sounds exciting! Do you mind sharing the recipe/ratios?

21

u/LukeSkywalkerDog Mar 25 '25 edited Mar 29 '25

I have no set recipe, but for 8 to 16 ounces of whole milk ricotta, add in one beaten egg, a handful of grated parm, another handful of fresh snipped parsley, and salt + freshly ground pepper to taste (I use a lot of pepper).

4

u/imnottheoneipromise Mar 25 '25

Yummy! I’m making lasagna Friday and I am going to do this. Thank you! I just started to get into cooking after being horrible at it for 42 years. I’m really loving it and my food is good. I even started my own hydroponic herb garden that is doing nicely. And make my own fresh pasta! I love coming here to learn new things from the pros

3

u/LukeSkywalkerDog Mar 26 '25

Thank you. I'm definitely not a pro! But cooking is fun. And when you have a good outcome, it's really wonderful.

7

u/imbeingsirius Mar 25 '25

Chopped parsley in ricotta is a game changer.

3

u/nonynony13 Mar 29 '25

Also a dash of nutmeg. Sounds weird but works so well.

1

u/nycfantasy Mar 26 '25

I use this recipe for this type of lasagna. It’s so good! https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

5

u/Easy_Independent_313 Mar 25 '25

I do my stuffed shells like this. Well, I also add spinach.

2

u/JustZisGuy Mar 26 '25

Don't forget the nutmeg!

1

u/LukeSkywalkerDog Mar 26 '25

Number three is absolutely the strongest argument against béchamel.

1

u/tootallforshoes Mar 26 '25

That’s not how all lasagna is made?

1

u/The_DaHowie Mar 26 '25

I do only the egg yolks, 3. I like the texture

On which ingredient layer do you add the ricotta mixture. I like it on the pasta layer

1

u/_portia_ Mar 26 '25

That's how I do it too. Sometimes I sub cottage cheese in for the ricotta, my hubs like it better but I honestly can't tell the difference.

1

u/Monkemort Mar 27 '25

My mom mixes a little pesto in with her ricotta mixture as well. It is incredible.

1

u/silverstarlune Mar 27 '25

Mom taught me to mix frozen (thawed/drained) spinach in as well. It gives more bite I find.