Are you looking for delicious ways to make lasagna without the hassle of adding an egg to ricotta? You’re in luck.
In this article, we’ll discuss 5 wonderful substitutes that help make lasagna preparation easier, tastier and more nutritious.
So let’s get cooking.
Do You Add an Egg to Ricotta for Lasagna?
Lasagna is a popular Italian dish that people around the world enjoy.
It typically includes ricotta cheese as one of its main ingredients, but it has been a long-standing debate whether an egg should be added to the ricotta when making lasagna.
The answer varies depending on who you ask, but many agree that adding an egg can enhance the taste and texture of ricotta.
This gives the lasagna more creamy consistency and richness, and it helps bind the other ingredients together.
When it comes to deciding whether to add an egg to ricotta for lasagna, some home cooks simply prefer to stick with more traditional methods while others find enjoyment in experimenting with the recipe and trying something new.
Ultimately, it is important for each cook to decide what works best for them depending on their tastes and preferences.
There is no right or wrong answer when deciding whether or not to add an egg – only experimentation with different ingredients can truly provide the desired results tailored to each individual’s palate.
5 Best Egg Substitutes in Lasagna
When making traditional lasagna, a popular Italian dish, many recipes call for the use of an egg in the ricotta cheese layer.
Although eggs are often used in lasagna to provide extra flavor and binding, it is not necessary to add them and there are several vegan-friendly options that work just as well.
To provide the perfect balance of texture, flavor, and richness in your lasagna without using eggs, try some of the following substitutes.
1 – Bechamel Sauce
Béchamel sauce is a staple French white sauce that can be used for a variety of dishes.
It’s made of four main ingredients: butter, flour, milk and salt.
To make the sauce, you heat the butter in a pan until it melts, then add the flour and whisk until combined.
Next, you add in the milk bit by bit, whisking constantly until the mixture becomes thick.
You season with salt to taste and voila.
Béchamel sauce is ready to be served over vegetables, pasta or fish dishes.
Not only does this classic sauce bring a smooth texture to your dish, but also a delicately creamy flavour that’s sure to tantalize your taste buds.
What’s more, it makes an excellent substitution for egg in lasagna; simply spread onto the pre-cooked lasagna sheets before filling as usual.
2 – Plain Yogurt
Yogurt is one of the most popular substitutes for egg in lasagna.
Plain yogurt has a mild flavor and smooth texture that helps bind the ingredients together and provides nutrition.
For best results, use full-fat plain yogurt instead of low-fat versions.
You can add about ½ cup plain yogurt for every egg in the recipe, although it won’t completely replace the eggs in all cases.
Yogurt can also be a healthy option if you are trying to lower cholesterol or fat content in your dish, though it will not have as much binding power as eggs do.
Try one of these alternatives if you don’t have eggs available, or if you would like to add some extra nutrition to your lasagna.
3 – Tofu and Yogurt
When preparing a vegan version of lasagna, tofu is commonly used as an egg replacement to create a ricotta-like texture.
This can be made at home by pulsing firm or extra firm tofu in a food processor with nutritional yeast, almond milk, salt, garlic powder, onion powder and other seasonings.
Tofu has almost no taste of its own and will absorb the flavors you add making it ideal for this type of dish.
In addition to tofu, some vegan dishes use yogurt as an egg substitute.
Greek yogurt is thicker than regular yogurt so that it provides more structure when added to a layered dish like lasagne.
Look for plain non-dairy versions that have been sweetened only with natural ingredients like agave nectar or stevia leaves and avoid flavored yogurts that contain added sugars or preservatives which can make the dish too heavy and sweet.
Stir through thawed frozen spinach leaves with the yogurt before adding it to your lasagna recipe for added nutrition and a pop of color.
4 – Cream with Cornstarch
A combination of cream and cornstarch can be used as an egg substitute in lasagna.
To use, whisk together equal amounts of heavy cream and cornstarch until the mixture is well blended.
Add a tablespoon of this mixture to each layer of lasagna before baking.
The cream and cornstarch will help add a custard-like texture to the ricotta filling, making it firmer and less likely to separate from the pasta as it cooks.
5 – Heavy Cream
If you are looking for an egg-free substitute for your lasagna, try using heavy cream.
Heavy cream can be used to achieve the creamy texture and binding that eggs provide, but it is a dairy-based option and will add more fat and calories to your dish.
Start with ¼ cup of heavy cream per cup of ricotta cheese and adjust depending on how thick or creamy you would like your layers.
When using heavy cream in lasagna you may need to bake the dish a little longer than usual as the added richness may take extra time to cook through.
When it comes to egg in ricotta for lasagna, the decision is ultimately yours.
To make the dish vegan-friendly or just to enjoy a different flavor, there are several substitute ingredients to use instead of eggs.
This can include plant-based proteins, puréed veggies and even tofu ricotta.
With some practice and experimentation with these items, you can create delicious vegan lasagnas that are as satisfying as your favorite classic recipe.
So no matter what you decide for your lasagna, remember to think outside the box and substitute ingredients in creative ways that suit your specific tastes.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!