Here are some of the usual questions I get when it comes to lasagna:
- Do you have to put an egg in it to bind it? No, I haven't for a long time. Just use the shredded mozzarella you have and put about a third of the total recipe amount in your ricotta (or cottage cheese) mixture, when it melts in, it helps bind. Most problems are not with binding the lasagna, its with letting it rest long enough to congeal/setup so the lasagna becomes stiff again.
- Do you have to buy no-cook noodles to bake it without boiling the noodles first? No, I never have. There may be some 'secret' process I don't know about with those noodles, but I just use the regular noodles.
- Why do some people put cottage cheese in lasagna? Or Ricotta? Preference. I prefer ricotta. But some will simply put a nice bechamel sauce in it.