Patrick Oconnell
Lasagne is a classic dish that can be made in many different ways, but the choice of cheese is essential to the flavour and texture of the dish. While ricotta is a staple in traditional lasagne, some people prefer cottage cheese, while others use a mixture of the two. Mozzarella is also a popular choice due to its melting qualities, and Parmesan is a common addition for flavour. For a richer lasagne, you can add mascarpone to the ricotta, and for a nuttier flavour, you can include Gruyère.
| Characteristics | Values |
|---|---|
| Number of cheese types | 3-5 |
| Cheese combinations | Mozzarella, Gruyére, Parmesan, Gorgonzola, Ricotta, Fontina, Provolone, Romano, Mascarpone, Cottage Cheese, Cheddar |
| Other ingredients | Meat sauce, béchamel sauce, basil, parsley, nutmeg, pepper, salt, egg |
| Baking instructions | Bake in the oven for 15-25 minutes covered with foil, then for another 15-25 minutes without foil |
| Resting instructions | Let the lasagna rest for at least 10 minutes before cutting and serving |
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What You'll Learn
Ricotta, mascarpone, parmesan, mozzarella, and fontina
Ricotta is a staple in traditional lasagne, but combining it with mascarpone creates a rich and creamy layer that perfectly complements the sauce and noodles. This mixture can be used in vegetarian lasagne recipes, but it is worth noting that traditional parmesan cheese is not vegetarian-friendly as it contains animal rennet, an enzyme that helps the cheese set.
When assembling your lasagne, start by layering sauce in your baking dish and topping with a layer of noodles. Then, spread a portion of the ricotta-mascarpone mixture and sprinkle with shredded mozzarella and fontina. Drizzle more sauce over the cheese and repeat the layering process until all ingredients are used. Finish with a layer of noodles topped with the remaining sauce, mozzarella, and fontina.
Some recipes suggest adding beaten egg, salt, and pepper to the cheese mixture, and layering torn basil leaves throughout the lasagne. You can also add nutmeg to your lasagne, which some consider a secret ingredient for a great recipe.
If you want to substitute some of the cheeses, you can use cottage cheese instead of ricotta, or use bechamel sauce instead of cheese.
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Cottage cheese, mozzarella, egg, parsley, salt, and pepper
Lasagne is a rich and creamy dish, and the cheeses you choose to use will make or break the final result. Cottage cheese is a great alternative to ricotta, which is a staple in lasagne. Cottage cheese gives the lasagne a less mushy, more creamy texture, and holds up better in the oven. It is also a good option for those with allergies, as it does not contain gums or other thickeners.
Mozzarella is another key cheese for lasagne, as it melts beautifully and gives the dish a creamy texture. It is important to shred the mozzarella yourself, as pre-shredded mozzarella does not melt as well.
You can also add an egg to your cheese mixture to help firm it up. Additionally, parsley, salt, and pepper will add flavour to your lasagne. If you are looking for a simple recipe, you can stop here and assemble your lasagne with layers of meat sauce, pasta, and your cheese mixture.
However, if you want to elevate your lasagne even further, you can add some parmesan for a bold cheesy flavour. You can also try adding other cheeses such as provolone, Romano, Swiss, or cheddar. Just remember that traditional parmesan cheese is not vegetarian-friendly, as it contains animal rennet. Finally, don't forget to soak your lasagne noodles in hot water for about 30 minutes before assembling your lasagne. This will soften them, and they will finish cooking in the oven.
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Mozzarella, Gruyére, Parmesan, and Gorgonzola
Mozzarella is a popular choice of cheese to use in lasagne. It is often used in combination with other cheeses, such as Gruyére and Parmesan, to create a rich and creamy dish. When using mozzarella in lasagne, it is recommended to use low-moisture mozzarella to prevent the dish from becoming too watery. The cheese can be shredded or sliced and is typically sprinkled on top of the unbaked lasagne before baking.
Gruyére is another cheese that can be used in lasagne. It has a distinct flavour that can enhance the taste of the dish. Gruyére is often combined with other cheeses, such as mozzarella and Parmesan, to create a cheesy and creamy lasagne. When using Gruyére, it is important to cook the mushrooms properly to deepen the flavour of the dish.
Parmesan is a key ingredient in many lasagne recipes. It adds a salty, nutty flavour to the dish and helps to thicken the sauce. Parmesan can be mixed with other cheeses, such as mozzarella, Gruyére, or ricotta, to create a creamy and flavourful cheese layer. However, it is important to note that traditional Parmesan cheese contains animal rennet, making it unsuitable for vegetarians.
Gorgonzola is a unique and versatile cheese that can be used in lasagne. It has a strong aroma and flavour and pairs well with beef and spinach. To make a Gorgonzola lasagne, a creamy Gorgonzola sauce is layered with pasta sheets, spinach, and beef filling. The dish is then baked in the oven until bubbling and topped with basil leaves. Gorgonzola is made from high-quality cow's milk and has excellent nutritional and antioxidant properties, including vitamins and minerals.
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Mozzarella, provolone, Romano, and Parmesan
Mozzarella is a soft, stretchy, and mild-flavoured cheese that melts beautifully and adds a creamy texture to lasagne. It is a staple in many Italian dishes and can be purchased as whole milk mozzarella or shredded mozzarella from the supermarket. However, note that the moisture and fat content can vary between different types of mozzarella, affecting how it melts.
Provolone is a mild-tasting Italian cheese with excellent melting qualities, making it a good substitute for mozzarella or fontina. It adds a unique flavour to the lasagne and pairs well with other cheeses.
Romano, or Pecorino Romano, is a sharp and salty Italian cheese made from sheep's milk. It adds a robust and nutty flavour to the lasagne. Grating the Romano cheese ensures it distributes evenly throughout the dish.
Parmesan, or Parmigiano Reggiano, is a hard Italian cheese with a complex, savoury flavour. It is known for its umami taste, enhancing the overall savouriness of the lasagne. Parmesan can be used in larger quantities as a primary cheese or in smaller amounts as a flavour enhancer.
When using these cheeses in lasagne, it's important to shred or grate them finely so they melt evenly and distribute their flavour throughout the dish. Additionally, consider the balance of flavours and adjust the quantities of each cheese to suit your taste preferences.
In summary, the combination of Mozzarella, provolone, Romano, and Parmesan in lasagne creates a rich and flavourful cheese blend that complements the other ingredients in the dish. Each cheese contributes its unique characteristics, resulting in a delicious and indulgent lasagne.
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Cheddar, mozzarella, and Parmesan
Lasagne is a dish that can be customised to your liking, and cheese is no exception. While there are many types of cheese that you can use for lasagne, this response will focus on using a combination of cheddar, mozzarella, and parmesan.
Cheddar is a semi-hard or firm cheese that has a unique flavour and texture compared to traditional Italian cheeses used in lasagne. It is not typically used in Italian cooking due to its distinct flavour and is considered by some to be unsuitable for lasagne. However, others have used it successfully, especially in combination with other cheeses. When using cheddar in lasagne, it is recommended to choose a good-quality, hard, and crumbly variety.
Mozzarella is a classic Italian cheese that is commonly used in lasagne. It adds a stringy, stretchy texture and a creamy flavour to the dish. While fresh mozzarella is preferred for its superior melting qualities, shredded mozzarella from the supermarket can also be used. However, it may not melt the same way and can affect the texture, taste, and overall appearance.
Parmesan, or Parmigiano, is a hard Italian cheese that is often grated and used as a topping for lasagne. It has a strong, distinctive flavour and is known for its ability to enhance the taste of other ingredients in the dish. While some people may not enjoy its strong aroma and flavour, it is a popular choice for those who appreciate its pungency.
When combining these three cheeses in lasagne, you can experiment with different ratios to find your preferred taste and texture. For example, you can use mozzarella and parmesan in equal proportions, with a smaller amount of cheddar added to the mix. Another option is to use a combination of ricotta and mozzarella as the base and then add small amounts of cheddar and parmesan to taste.
In conclusion, while the traditional Italian lasagne may not include cheddar, using a combination of cheddar, mozzarella, and parmesan can be a delicious and unique twist on the classic dish. Experiment with different quantities and ratios of these cheeses to find your perfect blend, and don't be afraid to add other ingredients to complement the flavours and textures of these cheeses.
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Frequently asked questions
The best cheeses to use for lasagne are a combination of mozzarella, parmesan, and ricotta.
Yes, other cheeses that work well in lasagne include mascarpone, provolone, fontina, Romano, gorgonzola, Gruyère, cottage cheese, cheddar, and pecorino Romano.
It is not recommended to use pre-shredded cheese as it doesn't melt as well as freshly grated cheese. Pre-shredded cheese also contains additives that affect the texture, taste, and melt of the cheese.
You can grate cheese for lasagne using a box grater, food processor, or a kitchen aid attachment.
The amount of cheese used in lasagne depends on personal preference. However, a good starting point is to use 15 ounces of ricotta cheese for two thin layers, and then adjust the amount of other cheeses to taste.
