Here’s where it gets wild. You need three cheeses, minimum. Ricotta for creaminess, mozzarella for the stringy drama, and Parmesan for that salty, nutty punch. But never dump them on raw.
Mix your ricotta with an egg—yes, a raw egg—and a pinch of nutmeg. The egg binds the cheese like a delicious glue. Nutmeg? It’s the secret handshake of Italian kitchens. No nutmeg, no party.
What Is The Layer Order For Lasagna at Eva Melendez blog
Funny warning: Don’t use pre-shredded mozzarella from a bag. It’s coated in cellulose (wood pulp) to stop clumping. That’s right—you’re eating tree fluff. Shred your own block. Your future self will thank you.
