Patrick Oconnell
Lasagna is a popular dish that can be made with a variety of cheeses. While there is no single right combination of cheeses for lasagna, some commonly used varieties include mozzarella, ricotta, parmesan, provolone, and cottage cheese. The type of cheese used can significantly impact the taste, texture, and overall quality of the dish.
| Characteristics | Values |
|---|---|
| Number of Cheeses | 5 |
| Cheese Combinations | Ricotta, Mozzarella, Parmesan, Mascarpone, Fontina, Provolone, Romano, Cottage Cheese |
| Other Ingredients | Basil, Parsley, Nutmeg, Salt, Pepper, Ground Beef, Sausage, Bolognese, Marinara, Mushrooms, Spinach, Tomatoes, Egg |
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What You'll Learn
Mozzarella
In lasagna, mozzarella is often used in combination with other cheeses such as ricotta, parmesan, and provolone. It adds a creamy texture and a subtle tang that complements the other ingredients. The high moisture and fat content of mozzarella also contribute to the overall richness and flavour of the dish.
When making lasagna, it is important to use high-quality mozzarella for the best results. Fresh mozzarella, also known as buffalo mozzarella, has a higher moisture content and melts particularly well, resulting in a creamy and stretchy texture. Pre-shredded mozzarella from the supermarket may not melt as smoothly, so it is recommended to shred a block of whole milk mozzarella at home.
To assemble a lasagna with mozzarella, it is common to layer the cheese with noodles, meat sauce, and other ingredients. Some recipes suggest hiding nuggets of mozzarella within the layers, rather than just on top, to create a cheesy stretch and ensure every bite is cheesy. Another tip is to bake the lasagna until the cheese is melted and bubbly, creating a crispy edge that is particularly appealing to those who enjoy a variety of textures.
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Parmesan
The best Parmesan cheese for lasagna is considered to be Parmigiano Reggiano, which is produced in a designated area of Italy, including Parma and Reggio Emilia. This cheese is made from the milk of reggiana and friesian cows that graze on the unique bacteria found in the grass of this region. Parmigiano Reggiano undergoes rigorous quality checks, and only the best cheeses pass these inspections.
Outside of this designated region, especially in the United States, similar cheeses are produced and sold as "Parmesan." These cheeses may capture a similar taste and texture, but they are not the authentic Parmigiano Reggiano. For most applications, including lasagna, a mid-tier Parmesan will suffice, as the distinct flavour of the cheese may be lost in more complex dishes.
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Ricotta
If you want to make your lasagna lighter, you can reduce the amount of ricotta and mix in other cheeses like fontina, asiago, and parm reggiano or pecorino romano. You can also replace the ricotta with a béchamel sauce, or add béchamel to the ricotta to decrease the overall cheesiness of the dish.
When making lasagna with ricotta, it is recommended to use whole milk ricotta cheese, as it is creamier and blends better with other cheeses. You will need about 15 ounces of ricotta cheese for a standard lasagna recipe, which will give you two thin layers of cheese.
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Mascarpone
When using mascarpone in lasagna, it is important to consider its soft texture. Some people worry that it might be too soft to maintain any firmness in the lasagna, especially when replacing other cheeses such as ricotta. However, others find that it adds extra creaminess to the dish. One way to balance the texture is to mix mascarpone with other cheeses and ingredients such as eggs, which help bind the cheese layer together.
To use mascarpone in a lasagna recipe, you can start by preheating your oven to 375°F. In a large bowl, mix the mascarpone with other cheeses, such as ricotta, parmesan, and mozzarella, along with seasonings like salt, pepper, and beaten eggs. You can also add fresh herbs like basil or parsley to this mixture.
After preparing the cheese mixture, you can assemble the lasagna by layering lasagna noodles with the cheese mixture and your choice of sauce, such as a red tomato sauce or a white sauce. Repeat the layering process until all ingredients are used, finishing with a layer of noodles topped with sauce and any remaining cheese for a golden and bubbly dish.
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Provolone
When making a lasagna with provolone, the cheese is typically added in slices, shreds, or a mixture with other cheeses. It is placed between layers of noodles and sauce, creating a rich and flavourful dish. Some recipes suggest mixing provolone with mozzarella, creating a melty, bubbly top layer. Others recommend a mixture of provolone and ricotta, or a combination of provolone, mozzarella, ricotta, and parmesan.
Overall, provolone is a versatile cheese that can enhance the flavour and texture of lasagna. It can be used as a substitute for mozzarella or in combination with other cheeses, adding a rich and smoky element to the dish.
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Frequently asked questions
There are many different types of cheese that can be used in a lasagna, including ricotta, mascarpone, parmesan, mozzarella, provolone, fontina, pecorino romano, cottage cheese, and béchamel.
If you want to make your lasagna with lighter cheese options, you can reduce the amount of mozzarella used and mix in some fontina, asiago, and either parm reggiano or pecorino romano.
If you are looking for a substitute for mozzarella, you can use provolone for its mild taste and excellent melting qualities.
If you don't like ricotta, you can use cottage cheese or béchamel. You can also make your own ricotta by mixing 8 ounces of cream cheese with 1/4 cup of heavy cream until smooth and creamy.
The best type of cheese to put on top of a lasagna is shredded mozzarella or fresh mozzarella.
