What cheese should I use in my lasagne?

Question

I like to use just mozzarella when baking for myself, but I'm making lasagne for a few people and I want them to like it too! Also, is it usual to put cheese between the layers, or just on top?

Answer 1

Ricotta cheese in the middle, lots & lots of grated mozzerella & parmesan through out all the layers and on more on the top!!!

Watch this Video recipe, shows you step by step how to make it: It tells you all the ingredients and pans you'll need.

http://www.youtube.com/watch?v=4rh0ncjRN...

Answer 2

ricotta between layers. mozzarella on top. cant go wrong

Answer 3

parmessan

Answer 4

Try substituting the mozzarella in a traditional recipe for colby-jack. It melts really well (much better than cheddar) and has great flavor. I personally like this recipe:

http://www.foodnetwork.com/recipes/giada...

Good Luck!  

Answer 5

I do a mix of ricotta, eggs, parsley, and parmesan in between the layers, and then also mozzerella in between the layers, and extra on top.

Answer 6

I use the following:

Ricotta Filling

2 lbs Part Skim Ricotta

1 lb Part Skim Mozzarella (Shredded)

½ lb Shredded Parmesan Cheese

3 Eggs (large)

1 Tablespoon Crushed Dried parsley

½ Teaspoon Black pepper

Mix thoroughly and use between the layers

4) Layer in the following order

a) Lasagna noodle

b) Ricotta Filling

c) Sauce

d) Shredded Mozzarella

Answer 7

I usually put between the layers too.

And I use both mozzarella and cheddar. (sometimes parmesan, mozzarella and ricotta cheese).

It's yum.

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Answer 8

I don't agree with any of these guys!  I hate ricotta cheese!!

I use cottage cheese- after you drain your noodles, mix with small tub of cottage cheese

layer with your sauce, mixture of med. chedder and mozzarella, and noodles

After you cook it- let it rest for about 15 min- this really helps it to "set" up.

Answer 9

i use ricotta and mozza for between the layers.

and for the top, i love using a slices of swiss cheese sprinkled with some parmesan. it gives a nice nutty flavour.

Answer 10

When doing the layering of the lasagna, add in a mixture of mostly mozzarella w/ some parmesan cheese.  Sprinkle mozarella & parmesan on very top-most layer.  The combination gives it a really nice flavor of a creamy tasting cheese blended with a sharp tasting cheese. And use COTTAGE cheese as opposed to Ricotta cheese. Just tastes a whole lot better.  

Answer 11

It takes a bit of work but it is SO WORTH IT!! SO DELICIOUS- try this

1 pound sweet Italian sausage

3/4 pound ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

1 pound mozzarella cheese, sliced

1 cup grated Parmesan cheese

DIRECTIONS

*In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

*Preheat oven to 375 degrees F (190 degrees C).

*To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

*Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving

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or

1 lb.lasagna pasta noodles, cooked

2-16 oz. jars meatless sauce

1 lb. Ricotta cheese

1 C. grated Parmesan cheese

1 lb. Mozzarella cheese, sliced thin

3/4 C. chopped onion

2 cloves garlic, chopped or minced

2 tsp. salt

2 eggs, beaten

2 lbs. ground beef

1 tsp. Italian seasoning

Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.

Grease a 15" x 12" or larger, deep sided baking pan. Arrange a first layer of noodles across the pan so the ends hang over the sides. (The ends will be laid back-over the top for the final layer. This helps to hold lasagna together when cutting servings) Then add a layer of the lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta (lengthwise in the pan), the sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.

Allow to set for 5 to 10 minutes before cutting. This recipe can be modified to suit individual preferences. You could add spinach if you desire.

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Beef and Spinach Lasagne:

1 pound ground beef

1/4 teaspoon salt

1 jar (26 to 30 ounces) prepared spaghetti sauce

1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained

1/4 teaspoon ground red pepper

1 carton (15 ounces) ricotta cheese

1/2 package (4 ounces) frozen chopped spinach, defrosted and well drained

1 cup freshly grated Parmesan cheese

2 large eggs, beaten

10 no cook-style lasagna noodles

1 1/2 cups shredded mozzarella cheese

Heat oven to 375°F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.

Meanwhile in medium bowl, combine ricotta cheese, spinach, Parmesan cheese and egg.

Spread 2 cups beef sauce over bottom of 13x9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.

Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.

Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3x3-inch) squares

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Answer 12

I usally layer meat sauce, noodle,meat sauce, ricotta, noodle,meat sauce provelone, noodle, meat sauce,mozzerella then parmesean

some times put parm cheese in each layer

Answer 13

mixed mozzarella and parmessan cheese.put them in between and on top.

Answer 14

I know this sounds stupid but it's delicious! I use gobs of cottage cheese between the layers and also some mozarella. I don't put any cheese on top until I take it out of the oven. Then sprinkle on the cheese. Make sure you let the lasagna rest for 10 minutes out of the oven before you cut it. Otherwise it kind of falls apart and is a mess. I use just a jar of Prego and add a little sugar to it. Get lots of compliments on it to the horror of real Italians.

Answer 15

mix cheese usually come in a package. or mozzarella cheese is the great too!

Answer 16

I use a mix of tasty and mozzerella cheeses. Its really yum.