Cheese Options For Your Lasagna: The Best Varieties

Lasagna is a beloved dish for many, but what kind of cheese should you use? The answer depends on personal preference, but some common choices include mozzarella, ricotta, Parmesan, provolone, cottage cheese, and even cream cheese. For a vegan option, tofu can be used in place of cheese. For a more decadent lasagna, you might want to try using mascarpone cheese, which adds extra creaminess. If you're looking for a low-calorie option, you may opt for a lighter cheese such as cottage cheese or a vegetarian-friendly substitute. The type of cheese you choose will depend on your taste preferences, dietary restrictions, and desired level of creaminess and decadence.

Ricotta, Parmesan, and Mozzarella

Ricotta is a classic base for lasagna, providing a rich and creamy texture. It is often mixed with eggs and herbs to create a cohesive mixture that sets during cooking, preventing the lasagna from becoming watery. Parmesan adds a salty, savoury flavour to the dish, and can be substituted with Grana Padano or Pecorino Romano. Finally, mozzarella is essential for achieving a gooey, melty texture.

When making lasagna, it is important to properly layer the ingredients. Typically, you start with a layer of sauce at the bottom of the baking dish, followed by noodles, cheese, and sauce again. This process is repeated to create multiple layers, with the top layer usually consisting of sauce and a generous amount of mozzarella to create a golden, bubbly top.

Some recipes also include other cheeses such as mascarpone, fontina, provolone, or cheddar, creating an even cheesier and more decadent dish.

Bechamel sauce instead of ricotta

Lasagna is a versatile dish that can be made in many ways. While ricotta is a common cheese to use in lasagna, it can be substituted with bechamel sauce to create a creamy and decadent dish. Here are some tips and instructions for making lasagna with bechamel sauce instead of ricotta:

The Benefits of Using Bechamel Sauce

Bechamel sauce is a classic flour-butter-milk sauce that can add a creamy texture and rich flavour to your lasagna. Using bechamel sauce instead of ricotta can create a smoother and more luscious consistency, reducing the graininess that ricotta sometimes has. It creates a whipped layer in the lasagna, enhancing the overall creaminess of the dish.

Ingredients and Preparation

To make bechamel sauce, you will need butter, flour, milk, and seasonings such as salt, pepper, and nutmeg. You can also add Parmesan cheese to the sauce for extra flavour. Start by melting butter in a saucepan over medium heat. Whisk in the flour and cook for a few minutes, stirring constantly. Slowly add the milk and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally. Season the sauce with salt, pepper, and nutmeg. Finally, remove from the heat and whisk in the ricotta cheese until you achieve a smooth and creamy consistency.

Layering the Lasagna

When assembling your lasagna, you can layer the bechamel sauce with the meat sauce and noodles. Start by spreading a thin layer of meat sauce at the bottom of your baking dish. Add a layer of cooked lasagna noodles, followed by the bechamel sauce. Smooth out the meat sauce over the noodles and drizzle the bechamel sauce on top. Repeat these layers, ending with bechamel sauce on top. You can then sprinkle shredded mozzarella cheese and drizzle extra virgin olive oil over the final layer.

Baking the Lasagna

Once your lasagna is assembled, bake it in the oven at 375 degrees Fahrenheit for 40 to 60 minutes, or until it is golden on top and the sides are bubbling. Let the lasagna sit for about 15 minutes before cutting and serving. This resting time is crucial to prevent a soupy mess on the plate.

Customisation and Variations

You can customise your lasagna by adding different types of meat, such as ground beef, sausage, or chicken. Additionally, you can experiment with various herbs and seasonings to enhance the flavour profile. If you prefer a vegetarian option, you can omit the meat and add vegetables like mushrooms, eggplant, or spinach. Remember, lasagna is a versatile dish, so feel free to get creative and make it your own!

Cottage cheese instead of ricotta

Ricotta is a common ingredient in lasagna, but it can be substituted with cottage cheese. Both are fresh cheeses with creamy flavours, but they differ in texture. Ricotta is smoother with smaller curds, while cottage cheese has larger curds and a lumpier texture.

Taste and Texture

Cottage cheese has a similar light, creamy flavour to ricotta, but it is less rich and indulgent. Its larger curds create light pockets of cheesiness without weighing down the lasagna. Cottage cheese is also already seasoned with salt, whereas ricotta is milder and may need additional seasoning.

Performance

Cottage cheese is more tolerant of heat than ricotta. Ricotta can curdle and become grainy at high temperatures, but cottage cheese retains its creamy consistency. This makes cottage cheese a better choice for lasagna, where it will be in the oven for a long time, sandwiched between hot sauces, meats, vegetables, and noodles.

Substituting Cottage Cheese for Ricotta

You can substitute an equal amount of cottage cheese for ricotta in lasagna recipes. For added creaminess, some recipes also add a bit of heavy cream to the cheese mixture.

Nutritional Differences

Whole milk ricotta is more indulgent, with double the calories, more than double the fat content, and five times as much saturated fat as whole milk cottage cheese. On the other hand, whole milk cottage cheese has more than three times as much sodium as ricotta.

Provolone, cheddar, or fontina instead of mozzarella

Provolone, cheddar, or fontina are all excellent substitutes for mozzarella in lasagna. They are similar to mozzarella in that they are mild, semi-soft, and melt well, making them ideal for baked pasta dishes.

Provolone is a semi-hard Italian cheese with a sweet and mild flavour and a strong aroma. It has a smooth texture that becomes stringy when melted, much like mozzarella, and is therefore an excellent choice for achieving that perfect cheese pull. As an aged cheese, provolone has a sharper and tangier taste than fresh mozzarella, so it will add a distinct flavour to your lasagna.

Cheddar, particularly white cheddar, also works well as a mozzarella substitute in lasagna. White cheddar has a milder flavour than aged cheddar, making it a good option if you're looking for something less intense. Its semi-hard texture differs from the soft and chewy nature of mozzarella, but it melts in a similar manner and can be used in dishes that traditionally employ mozzarella.

Fontina, a semi-soft Italian cheese, is another great option. It has a subtle, slightly nutty and creamy flavour, and its taste is more complex than mozzarella's mild and milky flavour. Fontina melts beautifully, similar to mozzarella, and is excellent for dishes that call for melted cheese. It will add a rich, savoury flavour to your lasagna.

When substituting mozzarella with provolone, cheddar, or fontina, keep in mind that the flavour and texture of your lasagna may be slightly altered. However, these cheeses will still provide a delicious, cheesy experience that complements the other ingredients in your dish.

Make vegan lasagna with plant-based ricotta

Lasagna is a classic comfort food and a great meal to feed a crowd. It's a very versatile dish, and you can make it with various ingredients, including vegetables, different types of pasta, and cheese.

This guide will show you how to make a delicious vegan lasagna with plant-based ricotta cheese. It's a simple recipe that will impress your vegan and non-vegan friends alike!

Ingredients

For the lasagna, you will need:

• Lasagna noodles (you can use regular, gluten-free, or whole grain)
• Vegan ricotta cheese (see recipe below)
• Marinara sauce (you can use store-bought or make your own)
• Spinach
• Vegan mozzarella cheese (optional)

For the vegan ricotta cheese, you will need:

• Extra-firm tofu (if you can only find firm tofu, that will work too)
• Raw cashews (soaked)
• Olive oil
• Nutritional yeast
• Lemon juice
• Salt
• Basil
• Oregano
• Garlic powder

Method

First, make the vegan ricotta cheese by blending the tofu, cashews, olive oil, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder in a food processor until smooth and creamy.

Next, cook your lasagna noodles according to the package instructions. If you are using no-boil noodles, you can skip this step.

Now, it's time to assemble the lasagna. In a large casserole dish, spread a layer of marinara sauce on the bottom. Then, add a layer of lasagna noodles, followed by a layer of vegan ricotta cheese and spinach. Repeat these layers until you have three layers, ending with a layer of sauce.

Finally, cover the dish with foil and bake in the oven at 350 degrees Fahrenheit for about 40 minutes. If you want to add vegan mozzarella cheese, remove the foil after 40 minutes, sprinkle on the cheese, and bake for an additional 20 minutes.

Let the lasagna cool for at least 15 minutes before serving. Enjoy!

Tips and Variations

• If you want to make your lasagna ahead of time, you can assemble it and store it in the refrigerator for up to three days before baking.
• You can also freeze lasagna. Simply wrap the dish in storage wrap and foil and store it in the freezer for up to three months.
• If you want to add more vegetables to your lasagna, feel free to add roasted zucchini, yellow squash, red onion, butternut squash, cauliflower, or mushrooms.
• To make a nut-free version, omit the cashews from the ricotta and use an additional block of tofu instead.

Frequently asked questions