Lasagna - Can't Get the Cheese Filling Right
This is about a meat-sauce lasagna (I'm not a fan of the Bechamel lasagna). Most of my lasagna is delicious - the tomato-meat sauce, the noodles, the parmesan-mozzarella topping. All thumbs up. But I can't seem to get the Ricotta cheese filling to be good. It's either too wet and runny, and/or it is bland and tasteless. I mix Ricotta with mozzarella and freshly-grated parmesan, eggs, and chopped parsley or sometimes chopped basil. I have experimented with low-fat and whole-milk Ricotta, and can't tell which is better -they both turn out as I've described. I've tried draining the Ricotta beforehand, but didn't get much liquid out. I know people use locally-made fresh Ricotta, but I have a hard time finding that. The few times I've used fresh Ricotta, I don't see an improvement (filling is still too wet and/or too bland), plus it's expensive.
That runny cheese layer is not pretty in my lasagna. Makes it hard to serve too. I think I'll try next cutting down or omitting the mozzarella from the Ricotta mix, since mozzarella doesn't have much flavor. What do you guys do to make the ricotta layer of the lasagna tasty?