Used 32 oz ricotta mixture, 1 egg, salt and pepper to taste and 1/2 cup of parmesan cheese and if too rough add about 1/4 cup of whole milk. Also used 29oz can of tomato sauce instead of 16oz can. Edit (if making with Béchamel Sauce) For the Béchamel sauce I first needed to double what the recipe called for, I made some changes. 6 Cups whole milk 1/2 cup all purpose flour 1/2 cup butter White pepper (to taste) Salt (to taste) Nutmeg (to taste) 1 bay leaf (fresh) 1/2 half yellow onion 1 garlic clove 4 sprigs thyme (fresh) 3-4 sprigs rosemary. (Fresh) I first added the milk to a pot, then I added the onion, bay leaf, thyme, rosemary and finally the garlic. Next heat on low for about 20-30 minutes while stirring occasionally to prevent a skin from forming. Next strain out the onions, herbs etc and discard, set aside milk. Continue to cook Béchamel like normal, this process just adds depth and flavor to the Béchamel milk. Enjoy!
