Quote:
Originally Posted by KCUnited
As cdcox alluded to, I don't think ricotta was as widely available several decades ago, especially in smaller towns and rural areas. Growing up in small town Midwest in the 80s, I know I've seen it used in lasagna, but not since.
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Interesting, I must have glanced past that post. I think I would have opted to just throw more of whatever other cheese I was using in there but I suppose the texture is sort of similar.
I never make Lasagna. I do what what Listopencil does and make an Enchilasagna. Pretty much same thing as him but I normally chop some onion in w/ the beef and black olives on top