Ingredients:

  • 30 oz whole milk ricotta cheese
  • 2 large eggs
  • 16 oz low-moisture, whole milk mozzarella cheese
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup fresh flat-leaf parsley
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Drain the ricotta. Place the 30 oz whole milk ricotta in a fine mesh sieve over a bowl for 15 minutes. Note: This removes excess whey that leads to watery lasagna.
  2. Whisk the eggs. In your large mixing bowl, beat the 2 large eggs until they are pale yellow and frothy.
  3. Incorporate seasonings. Add the 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg to the eggs.
  4. Add the herbs. Fold in the 1/4 cup fresh flat leaf parsley. Wait until you smell the fresh herb aroma.
  5. Fold in ricotta. Add the drained ricotta to the egg mixture. Stir until the mixture is uniform and silky.
  6. Add hard cheeses. Mix in the 1 cup Parmigiano Reggiano and 1/2 cup Pecorino Romano.
  7. Fold in mozzarella. Gently incorporate the 16 oz low moisture mozzarella.
  8. Final texture check. The mixture should be thick enough to hold a spoon upright.
  9. Chill until use. Keep it in the fridge until you're ready to start layering.