Fresh
mozz does tend to be more moist, for sure.
Not exact matches
I
did increase the amount of bechamel and sub'd 8oz vermont sharp cheddar for the
mozz, incorporating that into the bechamel off heat.
Don't let it get lost under a mound of
mozz.
Mixed ricotta and parm as per that recipe (didn't add the
mozz since I didn't have any at home), and cut back on the rest of the parm in this recipe to sprinkling on top of the filling and the crust.
Now I want to eat this for lunch today and I don't have any fresh
mozz!