Lasagna Cheese Pairings: Ricotta's Perfect Partners

Lasagna is a versatile dish that can be made with various cheeses, but what are the best cheeses to use when making lasagna with ricotta?

Ricotta cheese is a classic choice for lasagna, and when combined with mascarpone cheese, it creates an absolute creamy and decadent filling. This mixture is then layered with noodles, sauce, and other cheeses such as parmesan, mozzarella, and fontina. The result is a rich and creamy lasagna that is sure to impress.

However, there are other options for those who want to explore different cheese combinations. Mozzarella, provolone, and parmesan can be used as alternatives to ricotta. Bechamel sauce, a classic Italian alternative, can also be used instead of ricotta or in combination with other cheeses.

Ultimately, the choice of cheese depends on personal preference and the desired flavour profile. Whether you stick with the classic ricotta or experiment with different combinations, lasagna is a versatile dish that can be tailored to your taste.

Mozzarella, provolone, or another good melter

Mozzarella is a popular choice for lasagna, as it melts easily and has a mild taste. It is available in whole milk or part-skim varieties, but for lasagna, it is best to choose one labelled "low-moisture" to ensure it melts well and doesn't make the dish watery.

Provolone is another excellent substitute for mozzarella and has a similar mild taste. It also melts beautifully, making it a good choice for lasagna.

When choosing between mozzarella and provolone, it is important to consider the other ingredients in your lasagna. Mozzarella is a good choice if you want the cheese to be a supporting player, as it has a more subtle flavour. On the other hand, provolone has a slightly stronger flavour, so it can stand up to other robust ingredients.

In addition to mozzarella and provolone, there are other good melter cheeses that can be used in lasagna with ricotta. These include fontina, which melts beautifully and has a mild taste, and Parmesan, which adds a salty, savoury flavour.

When selecting cheeses for lasagna, it is important to consider the balance of flavours and textures. You want cheeses that will melt well and complement each other and the other ingredients in the dish.

Bechamel sauce

Béchamel sauce, also known as "besciamella" in Italian, is a creamy white sauce that is used in lasagna and other dishes. It is made with butter, flour, and milk, and sometimes cheese, to create a rich and creamy sauce. The sauce is typically seasoned with a pinch of nutmeg and some salt and pepper to taste.

To make béchamel sauce, start by melting butter in a large saucepan over medium-low heat. Then, add flour and cook, whisking constantly, for a few minutes until a thick paste (called a "roux") forms. Be careful not to let the roux brown. Next, slowly add milk to the pan, whisking continuously to prevent lumps from forming. Continue cooking the sauce, stirring often, until it thickens to the desired consistency. For lasagna, the sauce should have a pourable consistency. Finally, season the sauce with nutmeg, salt, and pepper to taste.

Béchamel sauce is a classic French sauce and is considered one of the mother sauces of French cuisine. It is used in a variety of dishes, including gratins, casseroles, and macaroni and cheese, in addition to lasagna. The sauce is known for its creamy texture and mild, sweet flavour, which can be enhanced with the addition of cheese, such as Parmesan.

When making béchamel sauce, it is important to add the milk slowly and in increments to the roux to prevent lumps from forming. Warm or hot milk is also recommended, as cold milk can result in a lumpy sauce. Additionally, the sauce should not be cooked for too long, as this can affect its colour and flavour. Béchamel sauce can be made ahead of time and stored in the refrigerator for up to three days or frozen for later use.

Parmigiano Reggiano

When making lasagna with Parmigiano Reggiano, it is important to use high-quality cheese. Look for a cheese that is firm and has a deep, golden colour. Grate the cheese yourself, as pre-grated Parmigiano Reggiano can be lower quality and may not melt as well.

In addition to its flavour and melting properties, Parmigiano Reggiano also has some health benefits. It is a good source of protein and calcium, and it can also be a good source of probiotics if it is aged properly.

Ingredients:

• 1 tsp. rosemary (fresh, chopped)
• 1/2 tsp. fennel seeds
• 5 cups simple tomato sauce
• 9 oz. no-boil lasagna sheets
• 2 cups mozzarella (shredded)
• 1 cup Parmigiano Reggiano (grated)

Instructions:

• One day before you want to serve the lasagna, line a sieve with cheesecloth, set it over a bowl, and empty the ricotta into the sieve to drain overnight in the refrigerator.
• When ready to assemble and bake the lasagna, preheat the oven to 375° F. Chop the vegetables into ½-inch chunks.
• Heat 4 tablespoons of olive oil in a large non-stick pan. Sauté the chopped vegetables with the fresh herbs and the fennel seeds until the vegetables are soft, about 10 to 20 minutes. Add more olive oil if the vegetables seem dry. Season with salt and pepper.
• Spread 1 cup of tomato sauce on the bottom of a 13 x 9 x 3-inch baking dish. Cover with a layer of lasagna sheets, leaving a ½-inch gap between the sides of the dish and the sheets.
• Spread half the vegetables over the sheets and cover with 1½ cups of tomato sauce. Top the sauce with 1 cup of mozzarella and ¼ cup Parmigiano Reggiano. Cover with a second layer of lasagna sheets.
• Beat the eggs in a bowl, season with pepper and salt, and stir in the ricotta. Spread the mixture over the lasagna sheets. Top with another layer of lasagna sheets.
• Layer the remaining vegetables, another 1½ cups of sauce, the rest of the mozzarella, and a sprinkling of Parmigiano Reggiano. Top with the last layer of lasagna sheets.
• Stir together the remaining tomato sauce and the heavy cream. Pour over the top layer of lasagna sheets and sprinkle with the remaining Parmigiano Reggiano.
• Cover with foil and bake for 40 minutes. Remove the cover and bake for an additional 15 minutes. Let the lasagna sit for at least 15 minutes before serving.

Romano or vegetarian-friendly Parmesan

Romano cheese is made from sheep's milk and has a strong, salty flavour. It is a hard, dry cheese that is similar to Parmesan but has a more intense flavour. It is often used in Italian dishes such as lasagna and adds a salty, savoury taste to the dish. However, it is important to note that traditional Romano cheese is not vegetarian-friendly as it contains animal rennet. If you are serving vegetarians, you can substitute Romano with a vegetarian-friendly Parmesan cheese. BelGioioso and 365 by Whole Foods both make a vegetarian-friendly Parmesan that can be used in lasagna.

When making lasagna with ricotta cheese, it is also important to use whole milk ricotta as it has a creamy, mouth-coating texture that adds a contrast to the sauce and pasta. In addition to ricotta, mozzarella and Parmesan, you can also add other types of cheese such as mascarpone, provolone, or fontina for extra creaminess and flavour.

Eggs, fresh parsley, and black pepper

Firstly, add the ricotta cheese to a large mixing bowl. You want to use a creamy, whole milk ricotta such as Biazzo or Galbani. Using ricotta that is too watery will cause a runny result, so if you find that your ricotta is a little too watery, you can always strain it using cheesecloth before mixing it with the other ingredients.

Next, add in the eggs. The egg helps to bind the ricotta so it doesn't ooze out of the lasagna when you cut into it.

Then, add in the fresh parsley and black pepper. You can also add in some garlic powder if you'd like, depending on the amount of garlic in the sauce you are using. The blend of these ingredients with parsley and black pepper will complement almost any tomato sauce you plan on using in your pasta dishes.

Finally, stir to combine, and refrigerate until you are ready to use the mixture.

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