Lasagne's Cheesy Affair: Perfect Parmesan And Beyond

Lasagne is a classic Italian dish, with recipes dating back to the 14th century. While there are thousands of cheese types, only a few are commonly used in lasagne. These include ricotta, mozzarella, parmesan, provolone, cottage cheese, feta, and romano. The choice of cheese depends on the desired taste and texture of the lasagne. For example, ricotta is known for its mild sweetness and creamy texture, while mozzarella adds a stringy, elastic texture when melted.

Ricotta

When using ricotta in a lasagna recipe, it is important to add an egg to help bind the cheese and prevent it from drying out during the cooking process. The egg also helps to blend the ricotta with other components, creating a velvety sauce.

In terms of taste, ricotta offers a mild sweetness with a hint of tanginess and creaminess. It pairs well with other cheeses commonly used in lasagna, such as mozzarella, Parmesan, and Romano. It is also versatile and can be used in either the sauce or filling of a lasagna.

When preparing ricotta for lasagna, it is typically mixed with eggs, herbs, and other cheeses such as mozzarella or Parmesan. This mixture is then layered between the noodles and sauce, creating a creamy and flavourful dish.

Overall, ricotta is an essential ingredient in traditional lasagna recipes, adding a unique texture and flavour that is loved by many.

Mozzarella

In lasagne, you can use both fresh and regular processed mozzarella. While grated processed mozzarella can bring great elastic cheese strands to your plate, the fresh type can lend a fresher taste with the same effect.

Parmesan

When using parmesan in your lasagne, it is best to grate it at home, as freshly grated parmesan has a more substantial taste than pre-grated cheese. It is also important to note that parmesan is a versatile cheese that can be used in many different recipes, such as pasta dishes and pizzas.

When making lasagne, parmesan is often used alongside other cheeses such as mozzarella, ricotta, and provolone. These cheeses melt together to create a creamy texture and a unique flavour profile. The combination of these cheeses with the other ingredients in the lasagne, such as the pasta, meat, and tomato sauce, creates a delicious and hearty dish.

In terms of quantity, the amount of parmesan used in lasagne can vary depending on personal preference. Some recipes call for 1/4 cup of grated parmesan, while others use more or less depending on the number of cheeses in the recipe. It is important to note that too much cheese can make the lasagne greasy, so it is essential to find the right balance.

When preparing the lasagne, parmesan is usually sprinkled on top of the final layer of noodles and sauce before baking. This allows the cheese to melt and form a crispy, golden topping. However, parmesan can also be mixed with other cheeses and spread between the layers of noodles to create a creamy and cheesy filling.

In conclusion, parmesan is an essential cheese in lasagne, adding a unique flavour and texture that complements the other ingredients. Its versatility, sharpness, and intensity make it a key component in creating a delicious and authentic-tasting dish.

Cottage Cheese

How to Make Cottage Cheese Lasagne

Ingredients:

• 2 cups of ricotta cheese
• 4 cups of shredded mozzarella cheese
• 2 cups of cottage cheese
• 2 tablespoons of finely chopped parsley
• 454 grams of 20% fat content ground beef
• 2 large minced garlic cloves
• 1/4 cup of red wine or beef broth
• 3 cups of marinara sauce
• 1/2 teaspoon of granulated sugar
• 1/4 teaspoon of dried thyme
• 2 tablespoons of finely chopped parsley
• 9 flat noodle sheets (lasagna sheets)

Method:

Lasagna Sheets Preparation:

• Put your lasagna sheets into salted water and cook to al dente.
• Drain noodles and soak them in cold water to stop the cooking process.

Meat Sauce Preparation:

• Add olive oil to a pot (medium/high heat), then stir in beef and diced onion.
• Continue to cook the meat for 5 minutes or until there is no pink meat left. Then, add garlic and cook for another minute.
• Pour 1/4 cup of red wine or beef broth into the pot, stir well for 2 minutes, then cook until the liquid has almost evaporated.
• Then, put 3 cups of marinara sauce into the pot.
• Season the sauce with 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/4 teaspoon of dried thyme, 1/4 teaspoon of pepper, and 2 teaspoons of parsley.
• Then, cook until sizzling, put the pot’s lid on, and cook for the next 5 minutes.

Cheese Sauce Preparation:

• Put 2 cups of ricotta, 4 cups of shredded mozzarella, and 2 cups of cottage cheese into a big mixing bowl.
• Add one more large egg and 2 tablespoons of chopped parsley.
• Then, blend all the ingredients well together.

Lasagna Preparation:

• Preheat the oven to 375 degrees F.
• Spread evenly 1/2 cup of the meat sauce on a ceramic tray.
• Then, layer the remaining ingredients in this order: 3 sheets of lasagna noodles, 1/3 of the remaining meat sauce, and 1 cup of mozzarella cheese.
• Repeat the steps until no components are left.
• After that, poke 9 or 12 toothpicks on the surface and cover the whole batch with aluminium foil.
• Put your lasagna into the oven and bake it at 375 degrees F for 45 minutes.
• After 45 minutes, remove the foil and switch the oven to broil mode.
• And leave it there for 3 or 5 more minutes for a seared cheese topping.
• Let it cool down for 30 minutes before slicing and serving on a plate.

Tips

• Don't overcook your noodles since they will continue to soften when baking.
• You can make the meat sauce while making noodles to shorten the cooking time.
• Poking toothpicks can prevent your lasagna from sticking to the foil.
• The 30 minutes of cooling will help your lasagna settle down and be easier to slice.
• You can freeze and refrigerate it for later.
• You can make a big batch to freeze; remember not to cook the lasagna sheets for premade lasagna.

Bechamel Sauce

Béchamel is a classic white sauce and one of the five mother sauces of classical French cuisine. It is a simple sauce made with a roux (butter and flour) and milk, and is often flavoured with mustard or nutmeg.

To make a roux, melt butter in a saucepan over medium heat. Then, stir in the flour and cook for 1-2 minutes until the mixture turns a very light golden brown. Next, slowly whisk in the milk a little at a time until the sauce is smooth and thick. Add the spices and cheese (if using) and stir in. Season to taste.

For a cheesier béchamel sauce, you can add 1/2 cup of grated sharp cheddar cheese and 1 tablespoon of grated parmesan cheese. You can also experiment with different types of cheese, such as Gruyère, Gouda, or Emmenthal.

Béchamel sauce is a versatile sauce that can be used in various dishes, including macaroni and cheese, cheesy rice, vegetables, and pasta recipes like lasagne. It is the perfect sauce for those who prefer a mild-flavoured cheese sauce.

Frequently asked questions