Thanks for commenting! The ricotta I purchased at the (boutiquey) supermarket was considered “the good stuff,” that is, in the fancy cheese section, sold in a slice, and from a local dairy.... I agree with you that the stuff in the plastic tubs, while good for lasagna, would be a runny mess.
It would be SO NICE to have an italian grocer near where we live. I’m pretty sure the closest one is in Portland, about 100 miles from here...

P.S. For the sake of completeness--there’s also the consideration of cross-contamination in the kitchen. In short-- it’s important to use clean pans, utensils, and maintain a separate “allergy free” area in the kitchen when preparing allergy-free foods alongside those that are not, especially when the allergy is severe. I live with this every day such that it’s become second nature, so again, many thanks to Sheila for the reminder!!

Hi Kim: I got this book for Christmas in 1999, read it and loved it, and then (until yesterday when I found the recipe on Culinate) forgot how wonderful it was. It’s back on the counter.. I think I’ll try something from it again this weekend.