Kamil Perry
There are many different types of cheese that can be used in a lasagna, and the best blend of cheeses will depend on personal preference. Some common cheeses used in lasagna include mozzarella, ricotta, mascarpone, parmesan, provolone, and cottage cheese. Mozzarella is known for its gooey, melty texture, while ricotta is a classic base for lasagna filling. Mascarpone adds extra creaminess, and parmesan provides a salty, savory flavor. Provolone is a good substitute for mozzarella, and cottage cheese offers a similar texture to ricotta. When making lasagna, it is important to shred and grate the cheese from a block rather than using pre-shredded or grated cheese.
| Characteristics | Values |
|---|---|
| Cheese type | Whole milk ricotta, mascarpone, parmesan, mozzarella, fontina, cottage cheese, provolone, Romano |
| Cheese texture | Creamy, gooey, melty |
| Other ingredients | Egg, basil, nutmeg, salt, pepper, parsley |
| Layering | Start with a layer of sauce, then noodles, ricotta filling, mozzarella, repeat |
| Baking | Cover and bake at 375°F for 30 minutes, then 15 minutes without cover, broil at the end if desired |
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What You'll Learn
Ricotta, mascarpone, parmesan, mozzarella, and fontina
Ricotta is a staple in lasagna, providing a classic base for the dish. It is a must in traditional lasagna, with its creamy texture and ability to blend with other cheeses. Combining ricotta with mascarpone creates an even richer, creamier layer that perfectly complements the sauce and noodles. This combination can be used in all future lasagna recipes.
Mascarpone is a soft Italian cheese similar to ricotta or cream cheese, but it is a bit airier and silkier in texture. It adds extra creaminess and bulk to the cheese layer. Mascarpone is a secret ingredient for the best cheese lasagna, and it can be substituted with more ricotta cheese if needed.
Parmesan, or Parmigiano Reggiano, provides a salty, savory flavor to the lasagna. It is a key ingredient in creating that perfect, cheesy stretch with every bite. For a similar salty, sharp flavor, Grana Padano or Pecorino Romano can be used instead.
Mozzarella is essential for achieving a gooey, melty, and stretchy texture in the lasagna. It is often shredded and layered with other cheeses, sauce, and noodles. Whole milk mozzarella will give you the creamiest, cheesiest lasagna. Provolone is an excellent substitute for mozzarella, offering a mild taste and excellent melting qualities.
Fontina cheese is known for its melting properties, adding to the overall creaminess of the dish. It can be substituted with provolone for a milder flavor.
Together, these five cheeses create a decadent and flavorful lasagna that is rich, creamy, and incredibly cheesy. The layering of these cheeses with sauce and noodles results in a dish that is absolutely delicious and can be easily assembled in under 20 minutes.
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Cottage cheese as a ricotta substitute
Ricotta is a staple in lasagna, but cottage cheese can be used as a substitute. Cottage cheese has a very similar light and creamy flavour and texture to ricotta, which makes it an equally good base for a lasagna. Cottage cheese is also more heat-tolerant than ricotta, which can curdle and become grainy at high temperatures.
Cottage cheese is made by separating curds and whey from milk using bacteria, while ricotta is made using an acid. Ricotta is also higher in fat than cottage cheese. When substituting cottage cheese for ricotta, it is recommended to use full-fat or low-fat cottage cheese to ensure the lasagna is creamy and not watery. The only other adjustment necessary is the amount of salt, as cottage cheese traditionally contains more salt than ricotta. The ratio of cottage cheese to ricotta is 1:1.
Some people prefer cottage cheese to ricotta because it provides a different texture to the lasagna. Cottage cheese can add a "tooth" or bite to the lasagna that ricotta sometimes lacks. However, some people find the curds in cottage cheese undesirable, so blending the cheese before adding it to the lasagna can help with this.
Cottage cheese is a great substitute for those who do not like the taste of ricotta but still want a creamy, cheesy lasagna. It is also a good option for those looking for a healthier alternative, as it provides protein, calcium, phosphorus, and gut-healthy probiotics.
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Mozzarella and bechamel
Mozzarella is a popular choice of cheese for lasagna, valued for its gooey, melty texture. Whole milk mozzarella is richer and more flavourful than part-skim varieties, and fresh mozzarella is considered a must. For the creamiest, cheesiest lasagna, shredding a block of whole milk mozzarella yourself is recommended. Buffalo mozzarella is also a good option for its beautiful melt and creamy texture.
Mozzarella can be used alongside other cheeses in a lasagna, such as ricotta, mascarpone, parmesan, and provolone. However, some recipes substitute ricotta with bechamel sauce, which is considered a more traditional Italian way of making lasagna. Bechamel sauce is made by melting butter, adding flour, and then slowly adding warm milk to create a creamy white sauce.
When assembling a lasagna with bechamel sauce, start by spreading some meat sauce on the bottom of a greased baking dish. Then, layer on lasagna noodles, followed by meat sauce, bechamel sauce, and mozzarella and parmesan cheeses. Repeat these layers 3-4 times, ending with cheeses on top. Bake for 30 minutes at 350°F until the top is golden brown and the cheeses are bubbling. Allow the lasagna to rest for 15 minutes before serving.
Using bechamel sauce instead of ricotta or cottage cheese results in a creamier and saucier texture, allowing the sauce to seep into all the layers of the lasagna. It is a good option for those who want to make a more traditional Italian lasagna, as most lasagna in the United States does not feature bechamel sauce.
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Parmesan, provolone, and Romano
A recipe for a five-cheese lasagna might include these three cheeses along with ricotta and mozzarella. To make the lasagna, you can start by layering sauce in a baking dish and topping it with the first layer of noodles. You can then spread half of a cheese filling made from ricotta, egg, and nutmeg over the noodles, followed by a layer of mozzarella cheese. After adding another layer of sauce, you can sprinkle a mixture of Parmesan and Romano over the sauce, followed by another layer of noodles. The remaining ricotta mixture can then be spread over the noodles, followed by a layer of provolone cheese. Finally, you can top the provolone with another layer of sauce and sprinkle with the Parmesan and Romano mixture.
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Cream cheese and ricotta
Cream cheese is a popular substitute for ricotta in lasagna. Traditional lasagna recipes use ricotta cheese, but some people prefer the smooth, creamy texture of cream cheese. It adds a rich creaminess to the dish, and some people who dislike ricotta find that cream cheese is a great replacement.
Cream cheese lasagna is made with an easy homemade tomato sauce and loaded with cheese. The recipe is simple: first, make the meat sauce and cream cheese mixtures. Then, layer the lasagna, starting with the sauce, then noodles, then the cream cheese mixture. Repeat these layers, and finish with a layer of cheese. Finally, bake the lasagna covered for 20 minutes, then uncovered for 15 minutes to brown the cheese.
Some people add Italian seasoning, basil, and parsley to the cream cheese mixture. Others use an Italian blend of cheese instead of mozzarella. It is also possible to add the cream cheese to the sauce.
Ricotta is a staple in lasagna, and some people prefer to use a combination of ricotta and mascarpone. This creates a rich, creamy layer that complements the sauce and noodles. However, cream cheese can be used as a substitute for ricotta in lasagna, and some people prefer it.
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Frequently asked questions
The best cheeses to use for lasagna are whole milk ricotta, mascarpone, parmesan, mozzarella, and fontina cheese.
Yes, you can use other cheeses such as cottage cheese, provolone, pecorino romano, and cream cheese.
Low-moisture, whole milk mozzarella cheese melts the best.
Yes, you can assemble the lasagna and store it in the freezer for up to 3 months.
Start with a layer of sauce, then add noodles, followed by the ricotta-mascarpone mixture, fresh basil leaves, another layer of noodles, sauce, mozzarella, and fontina cheese.
