I've long drained whey out of ricotta cheese when I make lasagne. I find the lasagne holds together better when I drain the ricotta (and mix it with a beaten egg, along with some basil, oregano and black pepper for taste) and it also freezes better. It's my husband's favorite meal to take to the office I often make two lasagnes at once and freeze three quarters of it. When it thaws, it doesn't shed so much water and it tastes much better!

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