There are three cheeses that are used for Lasagna recipe: mozzarella and ricotta and Parmesan, so let’s talk cheese!
MOZZARELLA
You always needs mozzarella cheese for – any lasagna recipe – Mozzarella is creamy, buttery and melts beautifully. It’s milky richness cuts through the tangy tomato sauce. I prefer fresh shredded mozzarella cheese over fresh mozzarella balls because I find them too watery for lasagna.
I also prefer fresh shredded mozzarella cheese over sliced mozzarella because it’s so much easier to evenly distribute. If you want to use mozzarella slices, then I suggest asking your deli counter to very thinly slice the mozzarella.
RICOTTA
There is a debate between using ricotta and cottage cheese in lasagna filling. Some turn to cottage cheese because they don’t like the grainy texture of ricotta. Well, I’ve solved that dilemma. I did a side by side test of:
- lasagna with ricotta
- lasagna with ricotta mixed with sour cream
- lasagna with cottage cheese
- lasagna with cottage cheese mixed with sour cream
The lasagna with ricotta mixed with sour cream was the clear winner with lasagna with cottage cheese mixed with sour cream as the second choice.
I was AMAZED by the ricotta mixed with sour cream. It still tasted like ricotta filling but was no longer grainy but smooth – seriously lasagna changing – I will never go back!
PARMESAN
Lastly, you will need freshly grated Parmesan cheese to infuse the your Lasagna with its alluring salty, nutty flavor. Parmesan is used both in the ricotta mixture as well as in the Alfredo sauce. It is a lot of Parmesan to grate, so I suggest using the grater attachment on your food processor if you have one. You don’t want to use the powdered or pre-shredded cheese. Freshly grated Parmesan cheese tastes far superior and melts much better.
Lasagna Traditional Recipe (Halal) 