5 Comments so far

1. CedarWal

   I know what you mean. Try adding 1 package of softened cream cheese or 1 tub softened mascarpone cheese to your ricotta, and make sure your ricotta is not cold cold either. Mix together and then add to your lasagna. Its great!!!
   Otherwise, push through a sieve.

2. icybicyc

   Easy Lasagna
   1 pound lean ground beef
   1 onion, chopped
   1 (4.5 ounce) can mushrooms, drained
   1 (28 ounce) jar spaghetti sauce
   1 pint part-skim ricotta cheese
   1/4 cup grated Parmesan cheese
   2 eggs
   1 tbsp each oregano and basil
   1 (16 ounce) package lasagna noodles
   8 ounces shredded mozzarella cheese
   In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
   In a medium size bowl, combine oregano,basil, ricotta cheese, grated Parmesan cheese, and eggs.
   Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan.
   Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce.
   Continue layering until all ingredients are used, reserving 1/2 cup mozzarella.
   Cover pan with aluminum foil.
   Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes.
   Uncover, and top with remaining half cup of mozzarella cheese.
   Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

3. Mr. Grummp

   I had the same issue when making cannoli filling. I’ll be interested to see if you find a usable answer here.
   I tried whipping it in my stand mixer with the whip attachment, but it didn’t seem to do any good. The recipe said to “blend” the ricotta, but I don’t know if it meant to use a blender or to just blend it by hand.

4. Pies

   I’ve heard if you push it through a fine sieve it should make it smoother, also buying good quality cheese should help. x

5. Mountian

   Never had that issue.
   I add a couple eggs, parmesan, and parsley.