Randy Chandler
A good lasagna is the ultimate comfort food, but getting the cheese just right can be tricky. The secret to achieving the perfect, gooey, melty cheese topping is a combination of the right cheese, temperature, and technique. While some cheeses, like Parmesan and Pecorino, are not ideal for melting, others like Cheddar, American, Swiss, and Monterey Jack are made for melting and will ensure your lasagna has that desirable, bubbly cheese topping.
Characteristics of keeping cheese melted on lasagna
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Fontina, Provolone, Parmesan, Cheddar, American, Swiss, Monterey Jack, Ricotta, Mascarpone, Cottage Cheese |
| Temperature | Low heat (165-170°F/74-77°C) |
| Sodium citrate | Melting salts improve the emulsifying ability of the proteins in the cheese |
| Cooking method | Use a non-stick pan, cover with aluminium foil, stir frequently, grate the cheese |
| Noodles | No-boil noodles, covered in sauce |
| Sauce | Store-bought or homemade, meat or vegetarian |
| Toppings | Basil, parsley, Italian seasoning |
| Sides | Garlic Knots, Cheesy Garlic Rolls, Simple Italian Salad |
| Storage | Freeze before or after baking |
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What You'll Learn
- Use a cheese that melts well, like cheddar, American, Swiss, or Monterey Jack
- Avoid hard, aged cheeses like Parmesan, or dry, crumbly cheeses like feta
- Keep the stove between low and medium heat for even melting
- Stir the cheese frequently to prevent it from burning
- Assemble the lasagna and freeze it before baking, or freeze it after cooking
Use a cheese that melts well, like cheddar, American, Swiss, or Monterey Jack
To keep the cheese on your lasagna melted, it is important to use a cheese that melts well. While ricotta, parmesan, and mozzarella are commonly used in lasagna, these cheeses are not known for their melting qualities. Instead, opt for cheddar, American, Swiss, or Monterey Jack. These cheeses are known for their melting abilities and will ensure that your lasagna has a bubbly, cheesy top.
Cheddar cheese, for example, can be turned into a delicious sauce that can be poured over your lasagna. To make a cheddar cheese sauce, start by creating a roux, which is a mixture of flour and fats used to thicken sauces and enhance their flavor and texture. Use a non-stick saucepan or skillet to prevent the cheese from sticking to the sides and burning. Melt butter in the pan, then whisk in flour until well blended. Next, whisk in hot milk and continue stirring until melted. At this point, you've made a bechamel sauce! Now, add your shredded cheese and turn the heat to low. You want to melt the cheese slowly to avoid overcooking it. Keep stirring the cheese to ensure it melts evenly and doesn't burn. Once the cheese is smoothly melted, remove it from the heat.
American cheese is another great option for a melty lasagna. This type of cheese is specifically made for melting in grilled cheese and quesadillas, so it will work perfectly in your lasagna as well. Keep the stove between low and medium heat to allow the cheese to melt evenly and avoid burning.
Swiss cheese is also a good choice for a melty lasagna. Like American cheese, Swiss cheese is known for its melting abilities and is commonly used in grilled cheese and quesadillas.
Monterey Jack, a creamy cheese made by Cabot, is another excellent option for a melty lasagna. This cheese will give your lasagna a rich and creamy texture while ensuring that it stays nicely melted.
By choosing one or a combination of these cheeses, you can be sure that your lasagna will have a perfectly melted, cheesy top.
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Avoid hard, aged cheeses like Parmesan, or dry, crumbly cheeses like feta
When making a lasagna, it is important to consider the type of cheese you are using to ensure that it melts well and gives you the desired result. While Parmesan and feta are both delicious cheeses, they are not ideal if you want a melty, gooey lasagna.
Hard, aged cheeses like Parmesan can be difficult to melt evenly. When melted, they can become grainy and lumpy, rather than smooth and creamy. This is because they have a lower moisture content and a higher melting point than other cheeses. To get the best melt from Parmesan, it is important to grate it finely and add it to a hot liquid such as pasta water, heavy cream, melted butter, or beaten eggs. This helps distribute the melted cheese evenly. You can also try melting Parmesan in butter first, as the fat helps incorporate the cheese. However, even with these techniques, it may be difficult to achieve a completely smooth and creamy texture with Parmesan.
Feta cheese, on the other hand, is a dry and crumbly cheese that does not melt well. The crumbled feta that is commonly found in grocery stores is typically made from cow's milk and is intended for use in salads. While it can be used in baked dishes like lasagna, it will not provide the creamy, melted texture that is desired. If you want a creamier result, it is better to use other cheeses or opt for a different type of feta, such as Greek feta packed in brine, which may yield a slightly creamier texture.
To achieve the best cheese melt in your lasagna, it is recommended to use cheeses that are known for their melting qualities, such as mozzarella, fontina, or provolone. These cheeses have a higher moisture content and a lower melting point, which allows them to melt beautifully and create a gooey, creamy texture in your lasagna.
Additionally, when assembling your lasagna, it is important to add the cheese in small amounts and toss it with the other ingredients to ensure even distribution and melting. The more layers you have, the better the cheese will melt and incorporate throughout the dish.
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Keep the stove between low and medium heat for even melting
When melting cheese, it's important to remember that it's not a "set it and forget it" task. Keeping the stove between low and medium heat is a good way to ensure even melting. Melting cheese requires constant attention and frequent stirring to prevent it from burning and sticking to the pot.
For a cheese sauce, a non-stick saucepan or skillet is ideal. This type of pan will prevent the cheese from sticking to the sides and burning. It is also easier to clean. To make a cheese sauce, start by melting butter in a large, heavy, non-stick saucepan over medium heat. Then, slowly whisk in flour until well blended. Next, whisk in hot milk and continue stirring until melted. At this point, you can add the shredded cheese and turn the heat to the lowest setting.
When melting cheese in recipes such as grilled cheese or quesadillas, keeping the stove between low and medium heat will allow your cheese to melt evenly and ensure your dish is cooked through. For nachos and casseroles, shredded cheese can be sprinkled on top of the dish and baked in the oven until bubbly and melted. The key is to keep a close eye on it to prevent burning.
The ideal temperature range for melting cheese is between 165-170°F (74-77°C). Sodium citrate, derived from citric acid, can also be added to improve the melting properties of the cheese.
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Stir the cheese frequently to prevent it from burning
To keep your cheese from burning, it's important to stir the cheese frequently. This is a crucial step in the lasagna-making process, as it ensures that the cheese doesn't burn and stick to the dish. By giving it a good stir every now and then, you'll be able to achieve that perfect, creamy consistency that makes lasagna so delicious.
When stirring the cheese, be sure to use a heat-resistant spatula or spoon. Gently fold the cheese over on itself, taking care to scrape along the bottom of the dish to prevent any cheese from settling and burning. This is especially important if you're using a combination of cheeses, as different cheeses have varying melting points. For example, a classic lasagna might use a combination of ricotta, parmesan, and mozzarella. Each of these cheeses has a different melting point, so stirring them together frequently will help create a smooth, uniform melt.
Additionally, stirring the cheese also helps to distribute the heat evenly throughout the dish. Lasagna is known for its layers, and by stirring the cheese, you can ensure that the heat reaches all the nooks and crannies of your creation. This will help prevent hot spots that can lead to burning. Remember, you want your lasagna to be cooked evenly, and stirring the cheese is a simple yet effective way to achieve that.
While stirring the cheese is essential, it's also important to know when to stop. Over-stirring can break down the cheese's texture, resulting in a grainy or oily mess. Keep an eye on your lasagna as it cooks, and once the cheese has reached a nice, melty consistency, you can reduce the frequency of your stirring. At this point, you're almost ready to enjoy that perfect, gooey bite of lasagna!
By following these tips and stirring your cheese frequently, you'll be well on your way to preventing burnt cheese in your lasagna. Remember, a good lasagna takes time and care, and by paying attention to the small details like stirring, you'll be rewarded with a delicious, cheesy masterpiece.
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Assemble the lasagna and freeze it before baking, or freeze it after cooking
Freezing a lasagna is a great way to ensure you always have a delicious meal ready to go. There are two ways to freeze lasagna: assemble the lasagna and freeze it before baking, or freeze it after cooking.
If you want to freeze your lasagna before baking, start by assembling the lasagna according to your recipe's instructions. It is recommended to use no-boil noodles as they are easier to work with and can simply be layered into the lasagna and frozen. When it comes to the cheese layer, ricotta, cottage cheese, and béchamel fillings can all be frozen, although béchamel tends to handle freezing a bit better. Once assembled, wrap the pan tightly with heavy-duty foil, ensuring that the lasagna is covered completely. You can also add a layer of plastic wrap first, pressing it into the surface to block out as much air as possible, before wrapping with foil. Be sure to label and date the lasagna before placing it in the freezer. It is best to freeze lasagna for no longer than three months, as the quality will start to deteriorate after that.
When you are ready to bake your frozen, uncooked lasagna, preheat your oven to 350°F and bake the foil-covered pan for 1 to 1 1/2 hours. Then, remove the foil and continue baking for about 30 minutes, or until the internal temperature reaches 165°F.
If you prefer to freeze your lasagna after cooking, simply follow your recipe and bake the lasagna as usual. Allow the lasagna to cool completely before freezing, as this will prevent ice crystals from forming and keep the other foods in your freezer from thawing. Wrap the pan tightly with heavy-duty foil, ensuring that the lasagna is covered completely, and add a layer of plastic wrap first if desired. Label and date the lasagna, and place it in the freezer. Again, it is best to consume the frozen lasagna within three months for the best quality.
To bake the frozen, pre-cooked lasagna, preheat your oven to 350°F and bake the foil-covered pan for 1 to 1 1/2 hours. Then, remove the foil and continue baking for about 20-30 minutes, or until the internal temperature reaches 165°F.
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Frequently asked questions
A combination of mozzarella, fontina, ricotta, and parmesan will give you a lasagna that is rich, creamy, and incredibly cheesy.
It is best to use low heat when melting cheese. Freshly grated cheese will melt best in sauces and stovetop dishes. Pre-shredded cheese is best for melting on top of dishes.
Cover the dish with aluminium foil and bake for 45 minutes. Then, uncover the dish and bake for another 10 minutes.
Bake your lasagna at 350°F for about 30 minutes.
