Bushra Griffith
Lasagna is a popular Italian dish that can be made with a variety of cheeses. While some recipes call for ricotta, mozzarella, and Parmesan, others may include provolone, Romano, or cottage cheese. The type of cheese used can vary depending on the region and the chef's preference, resulting in endless possibilities for this classic comfort food.
| Characteristics | Values |
|---|---|
| Number of cheeses | 3-5 |
| Cheese types | Ricotta, mozzarella, Parmesan, provolone, Romano |
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What You'll Learn
Ricotta
The ancient Romans made ricotta, but writers on agriculture, such as Cato the Elder, Marcus Terentius Varro, and Columella, did not mention it in their writings. A likely reason for this omission is that ricotta was not profitable due to its short shelf life, which made distribution to urban markets challenging. However, ricotta has endured as a popular cheese variety, particularly in Southern Italian cuisine, with specific ricotta-based lasagnas originating from Calabria and Naples.
Today, ricotta is widely used in lasagna recipes, often paired with other Italian cheeses such as mozzarella and Parmesan. It adds a rich and creamy texture to the dish, making it a favourite among cheese lovers.
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Mozzarella
When making a lasagna with mozzarella, it is important to use fresh, high-quality cheese. This will ensure that the cheese melts properly and has the desired stringy texture. Low-moisture mozzarella can also be used, as it has a firmer texture and melts well.
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Parmesan
When making lasagna, Parmesan is typically grated or shredded and sprinkled between the layers of pasta and sauce. It can also be used as a topping for the lasagna, adding a crispy, golden crust when baked. Parmesan is a versatile cheese that can be used in many different ways in lasagna. It can be mixed into the sauce, sprinkled on top of the pasta, or even used as a filling for the layers.
The unique flavour of Parmesan comes from the specific bacteria that are used in the cheese-making process. These bacteria, known as "good bacteria", help to break down the milk sugars and create the distinctive flavour of the cheese. Parmesan is also known for its high protein and calcium content, making it a nutritious addition to any dish.
When choosing Parmesan for lasagna, it is important to select a high-quality cheese. Look for a cheese that is firm to the touch and has a slightly oily texture. The colour should be a light straw yellow, and the cheese should have a pleasant, nutty aroma. Avoid any cheese that has a strong, sour smell or a dry, crumbly texture as this indicates that the cheese is past its prime.
Storing Parmesan properly is also important to maintain its quality and flavour. It is best to wrap the cheese tightly in plastic wrap or store it in an airtight container. Parmesan can be kept in the refrigerator for up to 6 months, or in the freezer for up to a year. Grated Parmesan can also be purchased, which is convenient for adding to lasagna and other dishes. However, freshly grated Parmesan will always have the best flavour and texture.
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Provolone
Lasagna can be made with a variety of cheeses, including ricotta, mozzarella, Parmesan, Provolone, Romano, and cottage cheese.
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Romano
Lasagna is a dish with many variations, but some of the most common cheeses used are ricotta, mozzarella, and Parmesan. However, Romano cheese is also a popular choice. Romano is a hard, salty Italian cheese made from sheep's milk. It has a strong, sharp flavour and is often used in Italian cuisine, such as in lasagna. When used in lasagna, Romano cheese adds a unique, tangy flavour to the dish. It can be used on its own or in combination with other cheeses, such as ricotta, mozzarella, and Parmesan, to create a rich and creamy texture. Romano cheese is also a good source of protein and calcium, making it a nutritious addition to any meal.
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Frequently asked questions
Lasagna can be made with a variety of cheeses, including ricotta, mozzarella, Parmesan, provolone, Romano, and cottage cheese.
The main types of lasagna are American, Bolognese (from Bologna) and Neapolitan (from Naples).
Neapolitan lasagna uses ricotta cheese with ragu alla Napoletana (Naples meat sauce).
