Lasagne's Cheesy Affair: Perfect Mozzarella And More

Lasagne is a beloved comfort food worldwide, and a key component of this tasty dish is the cheese. But what kind of cheese goes in lasagne? There are several options, and it can depend on the type of lasagne being made. For a traditional lasagne, a combination of ricotta and mozzarella is typical, but some people use cottage cheese in place of ricotta or a mix of the two. For a vegetarian option, a mix of ricotta, mozzarella, and Parmesan is a good choice. If you're feeling adventurous, you can even add mascarpone, provolone, Romano, or fontina cheese to your lasagne for an extra creamy and decadent treat.

Ricotta, mozzarella, and Parmesan

Ricotta is a staple in lasagne, and when combined with mascarpone, it creates a rich, creamy layer that perfectly complements the sauce and noodles. It can also be mixed with eggs, Parmesan cheese, salt, and pepper to create a savoury filling.

Mozzarella is essential for achieving a gooey, melty, and stretchy result. It can be shredded and layered between the lasagne sheets, or sprinkled on top before baking to create a golden, crunchy, and cheesy top.

Parmesan provides a salty, savoury flavour. It can be mixed with other cheeses in the filling or sprinkled on top of the lasagne for a golden, crispy finish.

These three cheeses come together to create a perfect blend of flavours and textures, making the lasagne rich, creamy, and incredibly cheesy.

Béchamel sauce

To make a béchamel sauce, start by melting butter in a saucepan over medium-low heat. Then, add flour and cook until a thick paste, or roux, forms. Cook the roux for a further 2-3 minutes, being careful not to let it brown. Next, slowly whisk in the milk. It is important to add the milk in increments to prevent lumps from forming. Continue whisking until the mixture is smooth and creamy. Finally, season the sauce with salt, pepper, and nutmeg.

Fresh vs dried pasta sheets

There are several differences between using fresh and dried pasta sheets for lasagne, from the ingredients used to the cooking times and preparation methods.

Ingredients

Dried pasta sheets are typically made with dehydrated durum wheat semolina, which is why they have a longer shelf life. Fresh pasta, on the other hand, is usually made with water, flour, and eggs and should be consumed within a short period.

Cooking Times

Dried pasta sheets have a harder and more full-bodied consistency due to dehydration. They require longer cooking times, typically 30-40 minutes in an oven set at 180°C.

Fresh pasta sheets, on the other hand, are softer and require shorter cooking times, often 20-30 minutes.

Preparation

Dried pasta sheets can be used as purchased without needing to be blanched first. However, they are very porous and require a wetter sauce to absorb and soften during cooking. You can achieve this by making the sauce more fluid or adding a generous amount of béchamel.

Fresh pasta sheets, on the other hand, need to be blanched before use. This involves boiling 3-4 sheets at a time for no more than 30-40 seconds in salted water with a drop of oil. They are then drained and placed in cold water to stop the cooking process before being dried on a tea towel.

Texture

Some chefs, like Jamie Oliver, advocate for making fresh pasta sheets at home as it results in soft sheets of pasta. Massachusetts chef Danielle Glanz describes the texture of lasagna made with handmade pasta sheets as "silk".

Convenience

If you are short on time, dried pasta sheets can be more convenient as they do not require the additional step of blanching. However, if you want to save time on the cooking itself, fresh pasta sheets or fresh egg pasta from the grocery store refrigerator may be a better option as they cook faster.

Combination

It is also possible to use a combination of fresh and dried pasta sheets in a lasagne, as suggested by a response to a query on Delia Smith's website.

No-boil noodles

No-boil lasagne noodles are a great option for cooks who are short on time but still want to make a delicious lasagne. While some recipes suggest pre-boiling or soaking the noodles, no-boil noodles can be used straight out of the packet. They are thinner than traditional lasagne noodles, and they will cook perfectly in the oven as your lasagne bakes.

No-boil lasagne noodles can be used in the same way as traditional noodles. Simply assemble your lasagne by layering the noodles with sauce, cheese, and other ingredients. Most recipes recommend covering the dish with aluminium foil before baking, as this helps to prevent the cheese from sticking.

If you are using instant or no-boil noodles, it is a good idea to add a little extra liquid to your sauce. This will ensure that the noodles have enough moisture to cook through properly. You can add around 1/2 a cup of water to your sauce, or you could use a runnier pasta sauce.

When it comes to baking your no-boil noodle lasagne, most recipes suggest baking it covered for around 50 minutes, and then removing the foil and baking for a further 10-15 minutes. This will ensure that the cheese is melted and that the noodles are cooked through.

No-boil lasagne noodles are a convenient option that can save you time in the kitchen without sacrificing taste. They are perfect for a quick and easy weeknight meal or for feeding a crowd.

Adding meat to the sauce

The type of meat you add to your lasagne sauce is entirely up to you. Some recipes call for beef, pork, or a combination of the two. If you want to add extra flavour to your pasta sauce, you can use a combination of lean ground beef, Italian sausage, and ground pork. Alternatively, if you want a healthier option, you can use ground turkey.

Preparing the Meat

To prepare the meat for your lasagne sauce, you will need to brown the meat in a pan with some olive oil, garlic, and onions. You can also add other ingredients like carrots and Italian seasoning to enhance the flavour of the sauce. Once the meat is browned, you can add the tomatoes, tomato paste, and other ingredients to create a rich and tangy sauce.

Simmering the Sauce

It is important to simmer the sauce for at least 45 minutes to allow the flavours to develop and blend. During the simmering process, be sure to stir the sauce frequently to prevent it from burning on the bottom of the pot. You can also add water or more seasoning as needed to adjust the consistency and taste of the sauce.

Layering the Lasagne

When assembling your lasagne, it is important to follow the correct order of layers. Start by spreading a layer of meat sauce on the bottom of your baking dish, followed by lasagne sheets, ricotta cheese mixture, and shredded mozzarella cheese. Repeat these layers, ending with a final layer of pasta, meat sauce, white sauce, and mozzarella cheese.

Cooking and Serving the Lasagne

Bake your lasagne in the oven at 350°F for about 30 minutes, or until the cheese is bubbly and the noodles are cooked through. Let the lasagne cool for at least 10 minutes before serving. You can also make your lasagne ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Frequently asked questions