Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it does not ooze out of the casserole when cut. Although ricotta is a classic addition to many Italian dishes, it is finding its way into more restaurant dishes and was named one of the top restaurant food trends in 2011 by "Nation's Restaurant News." If you are watching your calories, however, consider substituting low-fat cottage cheese for the ricotta, as it has less than half the calories of part-skim ricotta and one-fifth of the fat content.
Line a large colander with cheesecloth and set it in a large bowl. Fill the colander with the ricotta cheese, and place it in the refrigerator for three to four hours to allow the excess liquid to drain off.
Place the drained ricotta, eggs and oregano in a clean, large bowl.
Combine the ingredients thoroughly with a large mixing spoon.
Season to taste with salt and pepper, and mix again to combine thoroughly.
Things You'll Need
1 lb. ricotta cheese
2 large eggs, lightly beaten
2 tsp. dried oregano
Kosher or sea salt
Coarsely ground black pepper
If you have leftover ricotta filling after making your lasagna, use it to stuff ravioli, tortellini, manicotti or large shell-shaped pasta.
Experiment with different seasonings in the ricotta. Celebrity chef Bobby Flay, for example, adds freshly grated Parmigiano-Reggiano cheese and fresh basil to his ricotta when making lasagna.