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Originally Posted by crtrofthenight
I'm not a chef but I cook A LOT and grew up with an Italian mom and grandmother. They always drained the ricotta in a colander overnite and you'd be surprised at all the water that it releases. If you know it's not a smooth texture, very little water will be in the ricotta so just add the egg and the parmesan cheese or romano should bind it enough. The sauce (like the others said) shouldn't be runny. Make sure you're lasagna noodles are drained well too. Definitley cook the noodle al dente. Good luck. Just make sure the ricotta filling isn't loose. don't forget to add parsley, salt and pepper to the mixture also! Ricotta is rather bland so it needs those ingredients. let me know what you think.
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Good tips! I think I just cooked the noodles too much. Live and learn, I guess.