Just after your thoughts really.
Today I made the chocolate ricotta cheesecake and tomorrow I plan to make a lasagna. I have about 150g of ricotta leftover and wondered about throwing it into the mix when I make the bechamel sauce...I’d infuse the milk and proceed as normal, and when done, stir and melt through the ricotta.
Do you think that would work?
Hope you all have a splendid Easter