Some lasagna recipes have eggs or egg yolks in the ricotta cheese sauce. What do the eggs do?

Ok well this is true in a lot of recipes that heat is applied for long periods of time. Cheeses are made partly of protein. And when that protein is exposed to heat for long periods of time or at high heat these proteins constrict and then they contrict the other materials that used to reside between the individual proteins is excreted to the outside. This means water or fat in most cases. Now ricotta cheese has a good deal of water so when it's cooked it becomes very grainy and watery. The addition of egg helps to bind everything together so when the heat comes the proteins in the egg bind all the ingredients together and the mixure stays creamy and good instead of being grainy and watery. It's really a mixture of the proteins in the white and the fat in the yolk that really does the job.Some lasagna recipes have eggs or egg yolks in the ricotta cheese sauce. What do the eggs do?
it holds it together so it's not runnySome lasagna recipes have eggs or egg yolks in the ricotta cheese sauce. What do the eggs do?
Eges tend to harden up when cooked and congeal even more once they cool. Bascailly, ricotta is a cheese which becomes soft when heated, so eggs hold it together so the layer of ricotta is still nice and thick anstead og running down the side of the lasagna!