Patrick Oconnell
Lasagna is a beloved dish with many variations, but the choice of cheese is essential to achieving that perfect, mouth-watering melt. While some recipes call for ricotta, mascarpone, or cottage cheese, others opt for mozzarella, parmesan, or even a mix of several cheeses. The key to a great lasagna is knowing which cheeses blend well together and how to layer them for that irresistible, gooey texture. So, let's delve into the world of lasagna and explore the cheeses that make this dish so irresistible!
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What You'll Learn
Ricotta, mascarpone, mozzarella, fontina, and Parmesan
Lasagna is a popular dish that can be made with a variety of cheeses, including ricotta, mascarpone, mozzarella, fontina, and Parmesan. Each of these cheeses brings its own unique flavour and texture to the dish.
Ricotta is a soft, whole milk cheese with a velvety, mouth-coating texture. It adds a creamy element to lasagna that contrasts nicely with the sauce and pasta. This cheese is often blended with an egg to help bind it and prevent it from spilling out from under the layers of lasagna.
Mascarpone is a rich and creamy cheese that, when combined with ricotta, creates an absolutely decadent filling for lasagna. This combination perfectly complements the sauce and noodles, resulting in a luxurious and indulgent dish.
Mozzarella is another essential cheese for lasagna. It is known for its melting properties, adding a gooey and stretchy texture to the dish. When using mozzarella, it is important to choose a low-moisture variety, as fresh mozzarella can release too much water.
Fontina is a cheese that pairs well with mozzarella in lasagna. It has a rich and creamy flavour that enhances the overall taste of the dish.
Parmesan, or Parmigiano, is a savoury and umami-rich cheese that is often grated and added to lasagna. It provides a sharp and salty flavour that complements the other cheeses and enhances the overall taste of the dish.
While these cheeses are commonly used in lasagna, there are many variations and substitutions that can be made depending on personal preferences and regional influences. Some people may prefer to use bechamel sauce instead of ricotta, or include additional cheeses such as Romano, provolone, or cottage cheese. Ultimately, the ideal cheese mix for lasagna is a matter of personal taste, and experimenting with different combinations can lead to delicious results.
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Mozzarella, provolone, Parmesan, and pecorino Romano
Mozzarella is a semi-soft, non-aged cheese made using the pasta filata ('stretched-curd') method. It originated in southern Italy and is made from Italian buffalo's milk under the official name mozzarella di latte di bufala. Fresh mozzarella is generally white, but it may be light yellow depending on the animal's diet, and it makes a distinct squeaky sound when chewed or rubbed. It is used for most types of pizza and several pasta dishes, or it can be served with sliced tomatoes and basil in a Caprese salad.
Provolone is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese that originated in the Campania region, near Vesuvius. The taste of provolone varies greatly from provolone piccante (sharp and piquant), aged for a minimum of four months, to provolone dolce, which has a very mild taste. Provolone makes up 2.5% of the cheese produced in the US.
Parmesan, or Parmigiano Reggiano, is made from unpasteurised cow's milk. It is widely imitated and has become an increasingly regulated product. In 2008, an EU court determined that the name 'Parmesan' in Europe refers exclusively to Parmigiano Reggiano and cannot be used for imitation Parmesan. Parmesan has been called the "king of cheeses" and was praised as early as 1348 in the writings of Boccaccio.
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk, often used for grating over pasta or other dishes. The name pecorino means 'ovine' or 'of sheep' in Italian; thus, formaggio pecorino Romano means 'sheep's cheese of Rome'. This cheese was a staple in the diet of the legionaries of ancient Rome, and it is still made according to the original recipe. It is one of Italy's oldest cheeses, with production methods described by Latin authors such as Marcus Terentius Varro and Pliny the Elder about 2,000 years ago.
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Bechamel, mozzarella, and Parmesan
Lasagna is a dish with a lot of variation, with different recipes depending on the region. The main types are American, Bolognese (from Bologna), and Neapolitan (from Naples).
The Neapolitan recipe uses ricotta with ragu alla Napoletana (Naples meat sauce), while the Bolognese version uses bechamel with ragu alla bolognese. The American version is a mix of the two, usually ragu alla bolognese with ricotta.
Bechamel sauce, or "besciamella" in Italian, is a classic white sauce made from butter, flour, and milk. It is the base for mac and cheese and lasagna Bolognese, but it can also be used in pizza sauce and creamy casseroles. The taste is naturally mild and sweet, and it can be seasoned with extra salt, a pinch of nutmeg, and/or Parmesan cheese.
When making lasagna with bechamel, it is common to add mozzarella and Parmesan cheeses. Some recipes suggest spreading meat sauce over noodles, followed by bechamel sauce, then mozzarella and Parmesan, repeating this process 3-4 times to use up all the noodles and sauces, and ending with the cheeses on top. The lasagna is then baked for 30 minutes until the top is golden brown and the cheeses are bubbling.
Some people prefer to use other types of cheese in their lasagna, such as cottage cheese, ricotta, provolone, or Swiss cheese. However, traditional Italian lasagna recipes call for bechamel sauce instead of ricotta or cottage cheese, as it gives the dish a creamier and saucier texture, and allows the sauce to seep into all the layers.
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Bechamel, mozzarella, and cheddar
Lasagna is a versatile dish with many variations. The cheeses used in lasagna depend on the type of lasagna being made. The main types are American, Bolognese (from Bologna), and Neapolitan (from Naples).
The Neapolitan variety typically uses mozzarella and ragu alla Napoletana (a meat sauce from Naples). The Bolognese version uses bechamel with ragu alla bolognese. The American version is a mix of the two, usually ragu alla bolognese with ricotta.
Bechamel is a common ingredient in lasagna, and it can be made with various cheeses. One option is to make a basic bechamel with as much parmesan as desired. This can be used as a base for the lasagna, and mini mozzarella balls can be added for a stringy, cheesy surprise. Another option is to make a bechamel with mozzarella and strong cheddar.
Mozzarella is also a popular choice for lasagna, and it can be used in different ways. Some people use shredded mozzarella between the layers of lasagna, while others use torn mozzarella on top. It can also be mixed with other cheeses, such as cheddar, parmesan, or ricotta.
Cheddar is not traditionally used in Italian cooking, but it can still be used in lasagna. Some people use grated cheddar on top of their lasagna, while others mix it with mozzarella or other cheeses.
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Bechamel, Parmesan, and ricotta
Lasagna is a classic dish that can be made with a variety of cheeses, depending on regional and personal preferences. While some people prefer to use ricotta, others opt for béchamel, and some even use a combination of both.
Béchamel is a rich, creamy sauce made with butter, flour, and milk. It is often used as a base for lasagna, providing a creamy texture and mild flavour that complements the other ingredients. Some people add extra cheese to their béchamel sauce, such as gouda, gorgonzola, or parmesan, to enhance the cheesiness of the dish.
On the other hand, ricotta is a soft, fresh cheese with a grainy texture and a mild, slightly sweet flavour. It is commonly used in Italian cuisine and is a popular choice for lasagna, especially in Southern Italy. Ricotta adds a creamy element to the dish, contrasting nicely with the sauce and pasta. For the best results, it is recommended to use whole milk ricotta, as skim or low-fat varieties may not provide the desired richness.
When making lasagna with ricotta, it is often combined with other cheeses such as mozzarella and parmesan. Mozzarella adds a melty factor to the dish, while parmesan contributes a savoury umami flavour. Some people also add an egg to the ricotta mixture, which helps to bind the cheese and prevent it from spilling out of the layers during baking.
In addition to béchamel and ricotta, other cheeses commonly used in lasagna include cottage cheese, provolone, and Swiss cheese. While these cheeses may be less traditional, they can add a unique twist to the dish and cater to different taste preferences. Ultimately, the choice of cheese comes down to personal preference, and many people experiment with different combinations to find their favourite version of this classic comfort food.
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Frequently asked questions
There are several types of cheese that are commonly used in lasagna. These include ricotta, mascarpone, cottage cheese, mozzarella, parmesan, provolone, and fontina.
Some alternatives to ricotta or cottage cheese in lasagna are bechamel, mascarpone, and cream cheese.
There is no definitive answer to this question as it depends on personal preference. However, a good starting point is to use equal parts mozzarella, parmesan, and provolone.
