Lasagna's Secret: Perfect Ricotta Cheese Filling

Lasagna is a classic Italian dish that combines pasta, tomato sauce, and a trio of cheeses, including ricotta, mozzarella, and Parmesan. While there are many variations of lasagna recipes, the use of ricotta cheese is a common feature. Ricotta cheese provides a creamy and mouth-coating texture that contrasts with the sauce and pasta. When making lasagna, it is essential to use whole milk ricotta cheese, as skim ricotta can be too watery and affect the overall texture of the dish.

To enhance the flavour and creaminess of the ricotta cheese layer in lasagna, additional ingredients can be mixed in. These may include eggs, parsley, black pepper, garlic powder, and other types of cheese such as mozzarella and Parmesan. The combination of these ingredients creates a rich and flavourful filling that complements the other components of the lasagna.

Mozzarella, Romano, and Parmesan

Romano, or Pecorino Romano, is a salty, sharp-flavoured cheese that is often grated and used to add a savoury, umami flavour to the dish. It is not technically vegetarian, as it usually contains animal rennet, but vegetarian-friendly alternatives are available.

Parmesan, or Parmigiano Reggiano, is another salty, savoury cheese that is commonly grated and used in lasagna. It is similar in flavour to Romano, and the two can be used interchangeably or in combination with one another. As with Romano, true Parmesan is not vegetarian, but vegetarian alternatives exist.

When combined with ricotta, these three cheeses create a creamy, flavourful filling that complements the tomato sauce and pasta in lasagna.

Eggs

When making the ricotta cheese mixture, you can start by whisking an egg in a medium bowl with salt and pepper. Then, add the ricotta cheese and any other ingredients such as parsley, basil, or garlic powder. Stir or whisk the mixture until it is smooth and creamy.

Some recipes suggest adding the eggs after combining the ricotta cheese with other cheeses and seasonings. This ensures that all the ingredients are well incorporated.

While eggs are a common addition, they are not necessary and can be omitted if preferred. The decision to include eggs or not may depend on personal preference, the desired consistency of the filling, or dietary restrictions.

Spinach, ground beef, lemon juice, or roasted veggies

When making lasagna, it's important to use high-quality ingredients and layer them in the correct order. A classic blend of seasonings and spices, including salt, black pepper, dried oregano, and red pepper flakes, can be mixed into the ricotta cheese to enhance the flavour and ensure even distribution throughout the dish. Fresh herbs such as basil and parsley can also be added for extra freshness.

In addition to ricotta cheese, other cheeses like mozzarella and parmesan can be incorporated to enhance the richness and creaminess of the lasagna. It is recommended to use whole milk ricotta cheese, as it has a higher fat content, resulting in a creamier and more luscious texture.

Spinach

Spinach can be added to the ricotta cheese mixture to create a hearty and cheesy layer in the lasagna. To prepare the spinach, bring a small pot of water to a boil, add the spinach, and simmer for about 5 minutes. Drain the spinach, cool it slightly, and then finely chop it after squeezing out any excess liquid. This spinach-ricotta mixture can then be layered with lasagna noodles, tomato sauce, and other vegetables or meats of your choice.

Ground Beef

Ground beef can be incorporated into the ricotta cheese mixture to make a hearty and indulgent lasagna. To prepare the ground beef, heat some olive oil in a large pot over medium-high heat and add onions, garlic, salt, and pepper. Cook until the vegetables are golden, then add the ground beef, breaking it into pieces, and cook until browned. You can also add tomato paste and crushed tomatoes to create a meaty tomato sauce. This beef-tomato sauce can be layered with the ricotta cheese mixture, lasagna noodles, and other vegetables like spinach or roasted veggies.

Lemon Juice

A splash of freshly squeezed lemon juice can be added to the ricotta cheese mixture to brighten the flavours and balance the richness of the cheese. Lemon zest can also be used to add a bright, savoury flavour to the ricotta.

Roasted Veggies

Roasted vegetables, such as red bell peppers, zucchini, onions, mushrooms, and spinach, can be layered with the ricotta cheese mixture to create a savoury and satisfying vegetarian lasagna. To prepare the roasted veggies, toss the vegetables with olive oil, salt, and pepper, and bake at 425°F until they are tender and caramelized. You can then layer the roasted veggies with the ricotta cheese mixture, lasagna noodles, and tomato sauce.

Feel free to experiment with different combinations of these ingredients and adjust the seasonings to your taste preferences. Enjoy creating your own delicious and unique lasagna!

Bechamel sauce

Béchamel sauce, also known as "besciamella" in Italian, is a creamy white sauce that is used in many authentic Italian dishes, including lasagna. It is considered one of the five "mother sauces" in Italian cooking and can be used as a base for other sauces, such as Alfredo sauce or baked mac and cheese.

The sauce is made with just three ingredients: butter, flour, and milk. It is simple to make but can be tricky to perfect. The secret to success is to cook the roux (a mixture of butter and flour) long enough to avoid a floury taste, using medium-low heat, and being careful not to let it brown. Another tip is to whisk constantly while adding the flour and milk to prevent lumps from forming.

• In a large skillet or high-sided pot, melt the butter over low heat.
• Sprinkle the flour on top and mix well with a wooden spoon to create a light-colored roux. Cook the roux, stirring frequently, for 30 seconds to 1 minute, but do not let it burn.
• Take the pan off the heat and add a small amount of milk (about 1/2 cup). Whisk thoroughly to break up any lumps and keep whisking until the mixture looks creamy.
• Slowly add the rest of the milk, whisking continuously as you pour.
• Return the pan to the heat and adjust to medium-low. Cook the sauce, whisking often, until it reaches the desired consistency. For lasagna, the béchamel should have a pourable consistency.
• Season the sauce with salt, pepper, and nutmeg to taste.

Béchamel sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 1 month. It is important to cover the surface of the sauce directly with plastic wrap or parchment paper, or add a splash of milk on top, to prevent a skin from forming. To use, gently reheat the sauce, adding a splash of milk to loosen the texture if needed.

Mascarpone, Parmesan, Mozzarella, Fontina, and Provolone

Mascarpone is a soft, rich, and creamy Italian cheese. It can be used as a substitute for ricotta in lasagna, although it has a higher fat content and is less sweet. When using mascarpone, consider adding a pinch of salt to enhance the flavour.

Parmesan is a hard and salty cheese that is a staple in lasagna. It is often used alongside ricotta and mozzarella to create a rich and decadent dish. Parmesan adds a salty and nutty flavour to the lasagna.

Mozzarella is a soft, creamy, and mild cheese that is commonly used in lasagna. It melts beautifully and complements the tangy tomato sauce. Shredded mozzarella is typically used in lasagna, as it is easier to distribute than fresh mozzarella balls or slices.

Fontina is a semi-soft, mild, and creamy cheese that can be used in lasagna. It has a similar texture and flavour profile to mozzarella, making it a suitable substitute. Fontina melts well and pairs nicely with other cheeses, meats, and vegetables commonly used in lasagna.

Provolone is a semi-hard, aged cow's milk cheese that originated in Southern Italy. It comes in two varieties: dolce (sweet) and piccante (sharp or spicy). Provolone melts easily and can be used as a substitute for mozzarella in lasagna. It adds a nutty, sweet, and smoky flavour to the dish.

Frequently asked questions