Best Cheeses To Pair With Ricotta In Lasagna

Lasagna is a rich and flavourful dish that is well-loved by many. While there are several variations of the dish, the most common cheeses used in a lasagna with ricotta cheese are mozzarella, parmesan, mascarpone, and Romano.

Mozzarella is essential for a gooey, melty texture, while parmesan adds a salty, savoury kick. Mascarpone adds extra creaminess, and Romano brings a sharp flavour.

Some recipes also include other cheeses such as provolone, fontina, pecorino, or even cream cheese.

Mozzarella, provolone, or another good melter

Mozzarella is a popular choice for lasagna as it melts beautifully and gives a gooey, stretchy texture. It is an essential ingredient for a melty, cheesy lasagna. Provolone is a great substitute for mozzarella, as it has a similar mild taste and excellent melting qualities. Fontina is another cheese that melts well and can be used in place of mozzarella or provolone. It has a mild flavour and melts smoothly, adding a creamy texture to the lasagna.

When making lasagna with ricotta and mozzarella, or one of its substitutes, it is important to use the right type of mozzarella. Whole milk or part-skim mozzarella can be used, but it is important to choose one labelled "low-moisture" to ensure the lasagna does not become too watery.

In addition to the melty cheeses, a harder, salty cheese like Parmesan, Grana Padano, or Pecorino Romano can be added to a lasagna for extra flavour. These cheeses provide a salty, savoury kick to the dish. When choosing these cheeses, it is important to read the labels carefully if you are making a vegetarian lasagna, as traditional Parmesan contains animal rennet and is not suitable for vegetarians.

For a rich, creamy lasagna, mascarpone cheese is a secret ingredient that can be combined with ricotta. This combination creates an absolutely decadent, smooth, and creamy cheese layer that perfectly complements the sauce and noodles.

So, when making a lasagna with ricotta cheese, there are several options for additional cheeses to create the perfect blend. Mozzarella, provolone, and fontina are excellent melters that provide a gooey texture, while Parmesan, Grana Padano, or Pecorino Romano add a salty kick. Mascarpone can also be added for extra creaminess and richness.

Parmesan, Grana Padano, or Pecorino Romano for a salty, sharp flavour

Parmesan, Grana Padano, and Pecorino Romano are hard, salty cheeses that will give your lasagna a sharp, savoury flavour.

When making lasagna, you'll want to use a combination of cheeses to create a rich, creamy, and savoury flavour profile. Parmesan, Grana Padano, and Pecorino Romano are all hard, salty cheeses that will give your lasagna a sharp, savoury flavour. These cheeses are known for their strong, nutty flavour and can be used interchangeably in lasagna recipes. They have a similar texture and flavour profile, so you can choose the one that best suits your taste preferences or is the most accessible or affordable.

When using these cheeses in lasagna, it is important to grate them finely so that they melt properly and distribute evenly throughout the dish. They can be combined with other cheeses such as ricotta, mozzarella, mascarpone, or cottage cheese, to create a creamy and savoury filling. The sharp flavour of Parmesan, Grana Padano, or Pecorino Romano will complement the other cheeses and enhance the overall taste of the lasagna.

In addition to their flavour, these cheeses also have functional benefits in lasagna. They add a salty note that enhances the other ingredients, and their hard texture allows them to be grated into a fine consistency, which aids in binding the lasagna layers together. The saltiness of these cheeses also helps to balance out the sweetness of tomato sauces that are commonly used in lasagna recipes.

When shopping for these cheeses, look for high-quality brands that offer a good balance of flavour and texture. You can buy them pre-grated or grate them yourself at home. If you choose to grate them yourself, a fine microplane grater will give you the best results.

Mascarpone for extra creaminess

Mascarpone cheese is a great addition to a lasagna with ricotta cheese. It adds extra creaminess to the dish, making it super creamy and decadent. The combination of ricotta and mascarpone creates a rich, creamy layer that perfectly complements the sauce and noodles.

Ingredients:

• 12 to 15 lasagna noodles, preferably no-boil noodles
• 8 ounces (226g) whole milk ricotta cheese
• 8 ounces (226g) mascarpone cheese
• 1 cup (2oz) grated Parmigiano Reggiano or Grana Padano cheese
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 large egg, lightly beaten
• 1/2 cup fresh basil leaves, torn into small pieces
• 8 ounces (226g) mozzarella, shredded, 2 packed cups
• 5 ounces (142g) fontina cheese, thinly sliced or shredded
• 3 cups homemade red pasta sauce or one 28-ounce jar of spaghetti sauce

Directions:

• Preheat your oven to 350°F (177°C). Lightly grease a 13x9-inch baking dish or use non-stick cooking spray.
• Combine ricotta, mascarpone, parmesan, salt, pepper, and the beaten egg in a medium bowl. Mix well.
• Spread 1 cup of sauce evenly over the bottom of your prepared baking dish. Place 3 to 4 lasagna noodles over the sauce, overlapping slightly. Break noodles into smaller pieces to fill any large gaps.
• Spread half of the cheese filling over the noodles, followed by half of the basil leaves. Add another layer of noodles, then spread 1 cup of sauce over them.
• Sprinkle with half of the mozzarella and half of the fontina cheese. Repeat these layers: add noodles, the rest of the cheese filling, the remaining basil, noodles, and sauce.
• Finish by sprinkling the remaining mozzarella and fontina cheese on top.
• If your lasagna dish is very full, place it on a baking sheet to catch any sauce or cheese that might bubble over.
• Bake the lasagna, uncovered, for about 30 minutes, until the cheese is bubbly and the noodles are cooked through. For a golden-brown top, broil for 1 to 2 minutes.
• Let your lasagna cool for at least 10 minutes before serving.

This lasagna can be assembled in under 20 minutes and is a rich and creamy dish that is sure to impress. The combination of ricotta and mascarpone cheeses creates a decadent and creamy filling that is the perfect complement to the sauce and noodles.

Eggs to firm up the cheese filling

When making lasagna, you can add eggs to the ricotta cheese mixture to help firm up the cheese filling. This is done by mixing raw eggs into the cheese mixture, which will then be layered in the lasagna. The number of eggs you use will depend on the amount of ricotta cheese you are using. For example, one source mentions using 6 eggs for 2 lbs of ricotta, while another uses 1 egg for 32 oz of ricotta.

The eggs act as a binder and help to create a smoother, creamier consistency in the cheese filling. This can make it easier to layer the lasagna and improve the presentation of the final dish. Without the eggs, the cheese may separate and ooze out in a liquid way.

Some people prefer to omit the eggs from their lasagna, as they find it makes the dish drier. Others find that the eggs do not make a noticeable difference in the texture. Ultimately, it is a matter of personal preference whether or not to include eggs in the ricotta cheese mixture for lasagna.

Fresh herbs like basil or parsley

Parsley is another herb that can enhance the flavour of your lasagna. Flat-leaf parsley is commonly used in Italian cooking and combines well with other herbs like basil. You can chop the parsley finely and add it to your ricotta cheese mixture, or sprinkle it on top of the layers in your lasagna.

When adding fresh herbs to your lasagna, it's important to use them in moderation. Too much of any one herb can overpower the other flavours in the dish. Experiment with different amounts to find the perfect balance for your taste preferences.

Additionally, you can use a combination of fresh and dried herbs. Dried herbs have a more concentrated flavour, so you would use less of them than you would fresh herbs. For example, if a recipe calls for 1/2 cup of fresh basil, you would use about 2-3 tablespoons of dried basil instead.

Using fresh herbs in your lasagna with ricotta cheese can elevate the dish and make it even more delicious. The aroma and flavour of herbs like basil and parsley can enhance the dining experience and make your lasagna truly memorable.

Frequently asked questions