Lasagna Cheese: Perfecting The Hearty, Cheesy Dish

There are many different types of cheese that can be used to make a delicious lasagna. The most popular ones are mozzarella, ricotta, mascarpone, parmesan, provolone, and fontina. The choice of cheese depends on personal preference, as some people might prefer the richness and creaminess of ricotta, while others might opt for the low-fat, high-protein option of cottage cheese. For a vegan lasagna, you can even make plant-based ricotta with tofu. The key to a great lasagna is finding the perfect blend of cheeses that complements the sauce and noodles.

Explore related products

365 by Whole Foods Market Cheese Lasagna, 22 OZ

$7.59

Stouffer's Five Cheese Lasagna, Party Size Frozen Cheese Lasagna, Easy Frozen Dinners 96 oz

$14.97 $18.53

Rana Single Serve Cheese Lasagna 12 oz

$4.97 $5.94

Rana Five Cheese Lasagna 40 oz

$11.99

Rao's Made for Home Meat Lasagna, Frozen Meals, 9 oz, Premium Quality Italian Tomatoes, Pasta, and Fresh Ricotta Cheese

$4.99

Marie Callender's Italiano Lasagna With Ricotta Cheese, 31 Oz

$5.99

Ricotta, mascarpone, parmesan, mozzarella, and fontina cheese

How to Prepare Ricotta, Mascarpone, Parmesan, Mozzarella, and Fontina Cheese for Lasagna

Ingredients

To make a lasagna that serves 8–12 people, you will need the following ingredients:

• 12 lasagna noodles, preferably no-boil noodles
• 8 ounces (226 g) whole milk ricotta cheese
• 8 ounces (226 g) mascarpone cheese
• 1 cup (2 oz) grated Parmigiano Reggiano or Grana Padano cheese
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 1/2 cup fresh basil leaves, torn into small pieces
• 8 ounces (226 g) mozzarella, shredded (2 packed cups)
• 5 ounces (142 g) fontina cheese, thinly sliced or shredded
• 3 cups homemade red pasta sauce or 1 28-ounce jar of spaghetti sauce

Method

• Preheat your oven to 350°F (177°C). Lightly grease a 13x9-inch baking dish or use non-stick cooking spray.
• In a medium bowl, combine the ricotta, mascarpone, parmesan, salt, pepper, and beaten egg. Mix well.
• Spread 1 cup of sauce evenly over the bottom of your prepared baking dish.
• Place 3 to 4 lasagna noodles over the sauce, overlapping slightly. Break noodles into smaller pieces to fill any large gaps.
• Spread half of the cheese filling over the noodles, followed by half of the basil leaves.
• Add another layer of noodles, then spread 1 cup of sauce over them.
• Sprinkle with half of the mozzarella and half of the fontina cheese.
• Repeat these steps: add noodles, the rest of the cheese filling, the remaining basil, noodles, and sauce.
• Finish by sprinkling the remaining mozzarella and fontina cheese on top.
• If your lasagna dish is very full, place it on a baking sheet to catch any sauce or cheese that might bubble over.
• Bake the lasagna, uncovered, for about 30 minutes, or until the cheese is bubbly and the noodles are cooked through.
• For a golden-brown top, broil for 1 to 2 minutes.
• Let your lasagna cool for at least 10 minutes before serving.

Tips

• Storing: Leftover cheese lasagna will last up to 4 days in the refrigerator. You can also freeze baked cheese lasagna for up to 3 months. Wrap or store it in freezer-safe containers. Thaw overnight in the fridge before reheating in a 350°F oven until heated through (30 to 60 minutes).
• Make-ahead: To assemble the lasagna ahead of time, add a layer of parchment paper and cover it with foil. Refrigerate for up to 2 days.
• Noodles: For a faster option, use no-boil lasagna noodles. They are thinner than traditional noodles, but this recipe calls for one 9-ounce box. If you prefer traditional lasagna noodles, boil them before layering your lasagna.
• Vegetarian option: Most cheeses in this recipe are vegetarian-friendly, but traditional parmesan cheese isn’t. It contains animal rennet, an enzyme that helps the cheese set. When buying cheeses, carefully read the labels to ensure they don’t contain animal rennet. If you cannot find vegetarian parmesan, leave it out and add a few tablespoons of nutritional yeast to your ricotta and mascarpone mixture for a cheesy, salty flavor.

Bechamel sauce instead of ricotta

Lasagna is a versatile dish that can be adapted to suit your taste preferences and dietary requirements. While ricotta is a popular choice for lasagna, you can easily substitute it with béchamel sauce, also known as white sauce. Here's a detailed guide on how to prepare a delicious lasagna with béchamel sauce instead of ricotta:

Choosing the Right Pasta:

Start by selecting the right type of pasta sheets for your lasagna. You can use regular lasagna noodles, which need to be boiled before layering. Alternatively, you can opt for no-boil or oven-ready noodles that will cook directly in the sauce while baking. However, keep in mind that no-boil noodles may absorb more moisture, resulting in a less saucy lasagna.

Preparing the Béchamel Sauce:

The béchamel sauce will serve as a creamy and decadent alternative to ricotta. Here's how to prepare it:

• Melt butter in a saucepan over medium heat. The amount of butter can vary depending on your preference, but a good starting point is 3 tablespoons.
• Whisk in an equal amount of flour, creating a roux. Cook this mixture for a few minutes, constantly whisking to prevent sticking or burning.
• Slowly pour in milk, whisking continuously. For a richer sauce, you can use whole milk or even a combination of milk and cream.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer. Continue stirring occasionally for about 15 minutes to achieve the perfect consistency.
• Season the sauce with salt, pepper, and a pinch of nutmeg to add warmth and depth of flavor.
• Remove the sauce from the heat and whisk in grated cheese. You can use Parmesan, Gruyere, or any cheese of your choice. Whisk until the cheese melts and the sauce becomes smooth and creamy.
• Let the béchamel sauce stand for about 10 minutes before using it in your lasagna. You can even make it ahead of time and store it in the refrigerator for up to a day.

Assembling the Lasagna:

Now it's time to put everything together!

• Preheat your oven to 350°F to 375°F (depending on your recipe).
• Grease a 9x13-inch baking dish or pan.
• Spread a thin layer of your favorite tomato sauce at the bottom of the dish. You can use a store-bought marinara sauce or make your own meat sauce with ground beef, sausage, or a combination of both.
• Layer lasagna noodles on top of the sauce. You may need to break the noodles to fit them nicely in the dish.
• Spread a layer of béchamel sauce over the noodles.
• Sprinkle shredded mozzarella cheese generously over the béchamel sauce.
• Repeat these layers until you reach the top of the dish, usually two or three times.
• Finish with a final layer of sauce and sprinkle the remaining mozzarella cheese on top.
• Cover the dish with aluminum foil and bake for about 45 minutes to 1 hour.
• Uncover the lasagna and bake for an additional 10 to 15 minutes, or until the cheese is melted and golden, and the sauce is bubbling.
• Let the lasagna rest for at least 15 minutes before serving. This resting period is crucial for the lasagna to set and makes it easier to slice and serve.

Customization and Variations:

Feel free to customize your lasagna by adding other ingredients, such as:

• Vegetables: Sautéed mushrooms, eggplants, spinach, or other vegetables of your choice.
• Meat: Ground beef, sausage, chicken, or turkey can be added to the tomato sauce for a heartier lasagna.
• Cheeses: Experiment with different types of cheese in your béchamel sauce or sprinkle some on top, such as cheddar, provolone, or fontina.

Remember, lasagna is a versatile dish, and you can adjust the ingredients and quantities to suit your taste. Enjoy the process of creating a delicious and comforting meal!

Cottage cheese instead of ricotta

Ricotta is a common ingredient in lasagna, but you can use cottage cheese instead. Cottage cheese is made from fresh cheese curds and has a "lumpier" texture than ricotta. It has a similar light, creamy flavour to ricotta, but it's less rich and indulgent. Cottage cheese is also already seasoned with salt, whereas ricotta needs extra seasoning.

Cottage cheese is a good choice for lasagna because it can withstand high temperatures without curdling or becoming grainy, like ricotta sometimes does. It also has a higher tolerance for heat, retaining its creamy consistency.

You can substitute cottage cheese for ricotta in equal amounts, but be aware that cottage cheese has a higher water content. Therefore, it's best to use regular, full-fat cottage cheese instead of low-fat to avoid a watery lasagna. You may also want to drain the cottage cheese for an hour before using it.

Here's a recipe for lasagna with cottage cheese:

Ingredients:

• 2 tablespoons olive oil, divided
• 2 medium red onions, finely diced
• 4 large garlic cloves, minced, divided
• 4 ounces pancetta, diced
• 1 1/2 cups dry red wine
• 2 28-ounce cans crushed tomatoes with juice
• 2 tablespoons tomato paste
• 1 cup warm water
• 8 ounces grated pecorino Romano cheese, divided
• 4 large eggs, divided
• 1/2 cup finely chopped fresh parsley, divided
• 1 pound lean ground beef
• Kosher salt and freshly ground black pepper to taste
• 1 pound sweet Italian sausage
• 1/4 teaspoon crushed red pepper flakes
• 16 ounces full-fat cottage cheese
• 1 pound grated mozzarella cheese, ideally whole milk
• 1 pound fresh lasagna noodles, ideally homemade

Method:

• Heat 1 tablespoon of olive oil in a large heavy Dutch oven or kettle over medium-low heat. Add onions, 1/2 of the garlic, and pancetta; cook and stir for 8 minutes, or until onions are translucent and pancetta is lightly browned. Season with kosher salt and pepper.
• Raise the heat to medium-high and add the wine; cook until mostly evaporated, about 10 minutes.
• Add tomatoes along with their juice. Stir in warm water and tomato paste and bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally.
• While the sauce simmers, combine 1/4 cup of pecorino Romano cheese, 1/4 cup of chopped parsley, remaining minced garlic, 2 of the eggs, and salt and pepper in a large bowl. Add ground beef and combine with your hands.
• Heat the remaining olive oil in a large skillet over medium-high heat. Add Italian sausage and crushed red pepper flakes; cook and stir until lightly browned. Transfer to a clean bowl and discard most of the oil.
• To the same skillet, add the ground beef mixture; cook and stir, breaking it up, until lightly browned but not quite cooked through. Add the browned sausage to the mixture and stir to combine; transfer to the sauce. Simmer for 45 minutes, stirring occasionally.
• Preheat the oven to 350˚F.
• In a large bowl, combine cottage cheese, remaining 2 eggs, remaining pecorino Romano cheese and parsley, and 1/2 of the mozzarella. Season with salt and pepper and combine.
• Spoon a thick layer of sauce into a 9-by-12-inch lasagna pan and spread evenly. Cover with one layer of noodles.
• Spoon 1/4 of the remaining sauce evenly over the noodles, followed by 1/3 of the cottage cheese mixture. Repeat for 2 more layers.
• Top with a final layer of noodles and cover with the remaining sauce. Bake for 45 minutes.
• Sprinkle the remaining mozzarella evenly over the top and bake for 15 minutes, or until the cheese has melted.
• Let the lasagna stand for 15-30 minutes before serving.

Explore related products

Stouffer's Meat Lovers Lasagna, Single Serve, Oven Ready Lasagna, Easy Frozen Dinners 10 oz

$2.76 $3

Rana Meat Lasagna 40 oz

$11.99

Stouffer's Vegetable Lasagna, Single Serve, Veggie Lasagna, Single Frozen Meals 10.5 oz

$2.76

365 by Whole Foods Market, No Boil Lasagne, 16 oz

$2.99

Barilla Wavy Lasagne Pasta, 16 oz. Box - Non-GMO, Made with Durum Wheat Semolina - Kosher Certified

$2.38

Chef Boyardee Lasagna, 15 oz, 12 Pack

$16.08

No soft cheese, only parmesan

Preparing a delicious lasagna with love is a wonderful way to show care to your family and friends. While there are many variations of this classic Italian dish, this guide will focus on a meatless lasagna with a rich cheese and tomato sauce, and no soft cheese—only parmesan.

First, let's gather the ingredients. For this recipe, you will need:

• Lasagna noodles (oven-ready or regular)
• Tomato sauce (either homemade or store-bought)
• Mozzarella cheese (shredded)
• Parmesan cheese (grated)
• Ricotta cheese
• Fresh parsley (chopped)
• Eggs
• Salt

Now, let's get started with the preparation:

Step 1: Prepare the Cheese Mixture

In a large bowl, combine the ricotta cheese, eggs, parmesan cheese, parsley, and a pinch of salt. Mix these ingredients well until you have a smooth and creamy mixture. This mixture will be the delicious, cheesy filling for your lasagna.

Step 2: Layer the Lasagna

Take your baking dish (a 9x13 inch pan or casserole dish works well) and spread a thin layer of tomato sauce on the bottom. This will prevent your lasagna from sticking to the dish and add extra flavour.

Now, it's time to layer! Start by placing a layer of lasagna noodles on top of the sauce. If you are using oven-ready noodles, you can proceed to the next step. However, if you are using regular lasagna noodles, you will need to boil them first according to the package instructions before layering them into your dish.

Once you have your first layer of noodles, spread a generous amount of the cheese mixture on top. Then, add another layer of tomato sauce. Repeat these layers, ending with a final layer of sauce.

Step 3: Bake the Lasagna

Preheat your oven to 350°F. Cover your lasagna with aluminium foil and place it in the oven to bake for about 45 minutes. This will allow the noodles to cook and the sauce to heat through.

After 45 minutes, remove the foil and sprinkle the remaining mozzarella and parmesan cheese on top. Return the lasagna to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 4: Rest and Serve

Remove your lasagna from the oven and let it rest for at least 15 minutes. This resting period is crucial, as it allows the lasagna to set and makes it easier to cut and serve.

Once rested, cut into generous squares and serve. Your meatless lasagna with parmesan and no soft cheese is now ready to be enjoyed!

Feel free to add a simple side salad or garlic bread to complete the meal. This lasagna is a perfect dish to share with loved ones and can be customised to suit your taste preferences. Enjoy!

Mozzarella, provolone, and other good melters

Mozzarella is a soft, fresh Italian cheese with a mild, slightly sweet flavour and a stretchy, gooey, stringy texture when melted. It is a good example of a milk protein melting cheese and is the undisputed king of meltiness for cheese toppings. It is the perfect cheese to use in lasagna due to its ideal balance of moisture, elasticity, and fat content for meltability.

Mozzarella is much more easily melted than provolone, making it the obvious choice for lasagna. However, provolone is a good substitute for mozzarella in lasagna as it is also a mild-tasting cheese with a good cheese stretch. It is a semi-hard Italian cow's milk cheese with a sharp and tangy flavour. It melts well and is great for sandwiches, casseroles, and pizzas. A combination of mozzarella and provolone offers both stretch and flavour; in fact, many pizzerias use just this blend.

Other good melters that can be used in lasagna include:

• Fontina: This Italian cheese has a buttery, nutty flavour and a smooth, creamy texture. It is one of the best melting cheeses and is great for creamy pasta dishes or sauces.
• Raclette: Raclette cheese is a semi-hard, cow's milk cheese from Switzerland known for its distinctive flavour and its ability to melt smoothly. It is a very popular melting cheese in fondue melting pot recipes, casseroles, and pasta dishes.
• Monterey Jack: This is a firm cheese and one of the best cheeses for melting due to its mild, creamy flavour and its ability to melt quickly and evenly.

Frequently asked questions