Randy Chandler
Lasagna is a beloved dish around the world, and a key ingredient is cheese. While there are many types of cheese that can be used in lasagna, some of the most popular include mozzarella, parmesan, ricotta, and cheddar. The type of cheese used can vary depending on regional and personal preferences, with some opting for a mix of cheeses to enhance the flavour and texture of the dish. In addition to the choice of cheese, other components such as pasta, meat sauce, and vegetables also play a role in creating the ultimate lasagna.
| Characteristics | Values |
|---|---|
| Number of cheese layers | 2-5 |
| Types of cheese | Ricotta, Mozzarella, Parmesan, Provolone, Romano, Cottage Cheese, Mascarpone, Fontina, Cheddar |
| Other ingredients | Meat sauce, egg, basil, parsley, pepper, salt, nutmeg, béchamel sauce |
| Baking instructions | Bake covered for 25 minutes, then uncovered for 30 minutes at 375ºF |
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Ricotta cheese
To make the ricotta cheese filling, you can combine it with an egg, salt, and parsley. This mixture helps to bind the ricotta, preventing it from oozing out when the lasagna is cut. Additionally, you can add other ingredients like basil or nutmeg to enhance the flavour and freshness of the dish.
When assembling the lasagna, spread a layer of meat sauce at the bottom of your baking dish, followed by lasagna noodles. Then, spread a layer of the ricotta cheese mixture, followed by more meat sauce. Repeat these layers, finishing with a layer of noodles, the remaining ricotta mixture, and meat sauce.
Some recipes suggest combining ricotta cheese with mascarpone cheese to create an even creamier and richer filling. This combination is highly praised and recommended for those who want an extra indulgent lasagna. Additionally, you can substitute ricotta cheese with cottage cheese, which has a similar texture and offers a creamier alternative.
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Mozzarella cheese
When assembling the lasagna, it is important to layer the mozzarella cheese throughout the dish, rather than just on top. This ensures that each bite of lasagna has a creamy, cheesy texture. It is also recommended to hide small nuggets of mozzarella in the layers, creating a "cheese stretch" effect and ensuring that the lasagna is not overloaded with cheese.
The amount of mozzarella cheese used in a lasagna recipe will depend on the size of the dish and the number of layers. For a standard 9x13-inch lasagna, you will typically need about 2-3 cups of shredded mozzarella cheese. It is important to note that the moisture content of the cheese can vary, so you may need to adjust the amount of cheese used to ensure the lasagna is not too dry or wet.
When baking the lasagna, it is recommended to cover it with foil for the first 20-25 minutes to prevent the cheese from burning. Then, remove the foil and bake for an additional 5-10 minutes to allow the cheese to brown and bubble.
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Parmesan cheese
When buying Parmesan cheese, it is important to carefully read the labels, especially if you are vegetarian. Traditional Parmesan cheese contains animal rennet, an enzyme that helps the cheese set. If you cannot find vegetarian Parmesan, you can leave it out or add nutritional yeast to your ricotta and mascarpone mixture for a similar flavour.
In a typical lasagna recipe, you will need around 1/4 to 1/3 cup of Parmesan cheese per layer, depending on your taste preferences. To assemble the lasagna, start by spreading a layer of meat sauce in a baking dish, followed by lasagna noodles, ricotta cheese mixture, and mozzarella cheese slices. Then, sprinkle Parmesan cheese over the sauce and repeat the layers, ending with mozzarella and Parmesan cheese on top.
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Provolone cheese
Provolone is a semi-hard, aged cow's milk cheese that originated in Southern Italy. It has two varieties, depending on the aging duration: dolce (sweet) and piccante (sharp or spicy). Provolone dolce is soft, sweet, buttery, and mild, while provolone piccante is stronger, with a sharper, slightly nutty flavour. Provolone slices, shreds, and melts easily, making it a good addition to lasagna. It can be used as a substitute for mozzarella, as a melty, bubbly top layer, or it can be mixed with mozzarella and shredded into the ricotta mixture. Provolone is a good complement to cured ham, ground meat, and tomatoes, so it goes well with the traditional tomato-based bolognese sauce used in lasagna.
For a vegetarian lasagna, provolone piccante can be used in a béchamel sauce to smother over a layer of pesto-infused ricotta and spinach between the pasta sheets. For a white lasagna with ground sausage and ricotta, shredded provolone can be melted into the béchamel sauce, adding a smoky sweetness to complement the savoury Italian sausage.
Provolone can be used in a five-cheese lasagna, along with ricotta, mozzarella, Parmesan, and Romano cheeses. To make a five-cheese lasagna, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Place 4 lasagna noodles over the sauce. Spoon half of the ricotta cheese mixture over the noodles. Top with 2 cups of shredded mozzarella cheese. Spread another 1 1/2 cups of sauce over the mozzarella, then sprinkle with 1/3 cup of the Parmesan mixture. Lay another 4 noodles over the cheese. Top with the remaining ricotta mixture. Lay 9-10 slices of provolone cheese over the ricotta, then top with 1 1/2 cups meat sauce. Sprinkle 1/3 cup Parmesan mixture over the sauce. Top with 4 more noodles, the remaining sauce, 2 cups of mozzarella, and the remaining Parmesan mixture.
Preheat the oven to 375ºF. Cover the lasagna with foil and bake for 25 minutes. Then remove the foil and bake for an additional 30 minutes. Allow the lasagna to cool for 15 minutes before slicing.
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Cottage cheese
To use cottage cheese in lasagna, it is recommended to use regular, full-fat cottage cheese instead of low-fat to avoid a watery dish. The cottage cheese can be blended to make it smooth, and mixed with lemon juice to add flavour. It can also be strained through a sieve to get rid of excess moisture.
For those who prefer a more traditional lasagna, it is possible to substitute cottage cheese with ricotta in a 1:1 ratio. However, some people prefer the taste and texture of cottage cheese, and it is a good option for those who do not like ricotta.
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Frequently asked questions
Mozzarella, Parmesan, Gorgonzola, Gruyère, cheddar, ricotta, cottage cheese, provolone, pecorino romano, and buffalo mozzarella are all popular choices.
To make a cheese sauce, heat butter in a saucepan over low heat. Add flour and mix until smooth. Gradually add milk and gently bring to a boil, stirring until thick and smooth. Then, add your cheese of choice and stir until melted.
An authentic Italian lasagna typically uses béchamel sauce and no cheese topping. However, some Italian families use loads of grated pecorino romano cheese, while others use layers of béchamel and mozzarella with a final layer of béchamel topped with grated Parmesan.
It's up to you how much cheese you want to include in your lasagna. You can add cheese to each layer or just sprinkle it on top. If you're using a béchamel sauce, you may want to use less cheese to avoid making the dish too heavy.
While pre-shredded cheese is convenient, shredding your own cheese will yield better results. Pre-shredded cheese doesn't melt as well and may not give you the desired gooey texture.
