Cheese Options For A Hearty, Cheesy Lasagne

Lasagne is a dish that can be made in many different ways, but one of the most important ingredients is cheese. The type of cheese you use can make or break your lasagne, so it's important to choose the right one. While some people prefer a simple cheese lasagne, others like to add meat or vegetables to their dish. No matter your preference, the cheese you choose will have a big impact on the overall taste and texture of your lasagne.

Mozzarella, Gruyére, Parmesan, Gorgonzola

Mozzarella is a popular choice for lasagne, as it is gooey and melts well. It is often shredded and sprinkled on top of the lasagne, or added as a layer within the dish.

Gruyére is another cheese that can be used in lasagne. It is a good option for those who want a more elevated, sophisticated flavour. Gruyére is often shredded and mixed with other cheeses, such as mozzarella and parmesan, to create a creamy and cheesy sauce.

Parmesan is a salty, savoury cheese that is often grated and used as a topping for lasagne. It adds a sharp flavour to the dish. Parmesan can also be mixed with other cheeses, such as ricotta and mascarpone, to create a creamy and cheesy filling.

Gorgonzola is a natural, high-quality cheese with a strong aroma and flavour. It is often used in lasagne as a sauce or as a topping. Gorgonzola has excellent nutritional and antioxidant properties, and is rich in vitamins and minerals.

Ricotta, Parmesan, Mozzarella, Provolone, Romano

Ricotta, Parmesan, Mozzarella, Provolone, and Romano are all excellent cheeses to use in a lasagne.

Ricotta is a classic base for a lasagne filling, offering a rich, creamy layer that complements the sauce and noodles. It can be substituted with cottage cheese, which has a similar texture, or blended with mascarpone to create an even creamier consistency.

Parmesan provides a salty, savoury flavour. For a similar taste, try Grana Padano or Pecorino Romano.

Mozzarella is essential for achieving a gooey, melty texture. Provolone is an excellent substitute, offering a mild taste and excellent melting qualities.

Romano, specifically Pecorino Romano, is another Italian cheese that adds a unique, sharp flavour to the dish.

When preparing your lasagne, it is important to note that freshly grated cheese tends to taste better and melt more effectively than pre-shredded cheese, which often contains additives. Additionally, when assembling the layers, it is recommended to start with a layer of sauce to prevent the noodles from sticking to the pan.

Béchamel, Mozzarella, Gruyére, Parmesan, Gorgonzola

Béchamel is a type of white sauce made from butter, flour and milk. It is a key component of classic lasagne, providing a creamy texture and mild flavour that complements the stronger tastes of meat and tomato sauce. Making béchamel is a simple process: melt butter in a pan, add flour to form a paste, then slowly whisk in milk and continue whisking until a smooth, thick sauce is achieved. Season with salt and pepper to taste.

Mozzarella is a popular choice for lasagne due to its excellent melting properties, which create the desired gooey, stretchy texture. It has a mild, creamy flavour and works well in combination with other cheeses.

Gruyére is a Swiss cheese with a slightly salty, nutty flavour. It is a hard cheese that melts well and is often used in cooked dishes such as lasagne and grilled cheese sandwiches. Gruyére can be substituted with other Swiss-style cheeses such as Emmentaler or Raclette.

Parmesan is a hard, salty Italian cheese with a strong, sharp flavour. It is often used as a seasoning or garnish in lasagne, adding a savoury note to the dish. Parmesan can be purchased pre-grated or grated at home, and a small amount goes a long way in adding depth of flavour to the dish.

Gorgonzola is a natural, high-quality Italian blue cheese with a distinctive aroma and taste. It is a versatile product that can be used in a wide range of recipes, including lasagne. A Gorgonzola lasagne combines pasta sheets, spinach, beef filling and a creamy Gorgonzola sauce, topped with crumbled Gorgonzola and baked until bubbling. This type of lasagne offers a unique flavour profile and is perfect for autumnal evenings.

Ricotta, Mozzarella, Parmesan, Egg

Ricotta, mozzarella, Parmesan, and egg are all classic ingredients in a lasagne recipe. This combination of cheeses and egg creates a rich, creamy, and absolutely delicious lasagne.

Ricotta is a staple in lasagne, and whole milk ricotta is recommended for its creamy texture. It is often mixed with egg to create a firm filling. Cottage cheese can be used as a substitute, offering a similar texture.

Mozzarella is essential for achieving that gooey, melty, and stretchy result. It is the queen of melt-ness! Provolone is an excellent substitute, offering a mild taste and excellent melting qualities.

Parmesan provides a salty, savoury flavour. It is a must-have for any Italian dish. Grana Padano or Pecorino Romano are great alternatives, offering a similar salty, sharp flavour.

The combination of these cheeses and egg creates a decadent, creamy, and flavourful lasagne. The egg helps to bind the ricotta, preventing it from oozing out when the lasagne is cut.

To make a classic lasagne with these ingredients, you would typically layer the lasagne sheets with a mixture of ricotta, egg, and herbs, followed by a layer of sauce, and then a layer of mozzarella and Parmesan. This process is repeated to create multiple layers, with the final layer being covered with sauce and a generous topping of mozzarella and Parmesan.

The lasagne is then baked in the oven, and it is recommended to let it rest for about 10-15 minutes before serving to allow it to set and make it easier to cut and serve.

Cottage Cheese, Mozzarella, Provolone, Romano

Cottage Cheese:

Cottage cheese is a great alternative to ricotta, which is often considered the classic base for a lasagne filling. Cottage cheese offers a similar texture to ricotta but without an overpowering flavour, so it won't be offensive to cottage cheese haters. It gives the filling a less mushy, more creamy texture, which is something everyone can appreciate.

Mozzarella:

Mozzarella is essential for a gooey, melty lasagne. It is a semi-soft, mild, creamy cheese that pairs wonderfully with other cheeses, and its stretchiness is perfect for a dish like lasagne. Mozzarella can be used as the melty, bubbly top layer of a lasagne, or it can be mixed with other cheeses in the middle layers. Provolone is an excellent substitute for mozzarella.

Provolone:

Provolone is a semi-hard aged cow's milk cheese that originated in Southern Italy. It comes in two varieties: dolce (soft, sweet, buttery, and mild) and piccante (sharper, slightly nutty, and firmer). It slices, shreds, and melts easily, making it perfect for lasagne. It can be used in place of mozzarella, or the two can be mixed together and shredded into the ricotta mixture. Provolone is a fantastic friend of cured ham, ground meat, and tomatoes, so it will taste delicious in a traditional tomato-based bolognese sauce lasagne.

Romano:

Romano (or Pecorino Romano) is a salty, savoury cheese that can be used in place of Parmesan. It can be sprinkled on top of the lasagne before baking, or mixed in with other cheeses in the middle layers.

Frequently asked questions