There’s a fair bit of work in making a lasagna, but the end result is worth it and the leftovers are worth their weight in gold. So long as you make a big lasagna of course.
But … are you guilty of using the wrong cheese?
Foodie website thedailymeal.com says not all cheeses are created equal when it comes to lasagna.
“Different types of cheese have different characteristics, and some may work better than others. How they melt, how they taste and how they interact with the other ingredients in the lasagna are important to note. Using the wrong cheese in the classic pasta recipe can have a significant impact on the final texture and taste.
“Whether they know it or not, some people may choose a cheese that doesn’t melt well, such as a feta or queso fresco, which can result in a grainy or lumpy texture. Others may use a cheese that is too mild, such as Swiss or provolone, which can result in a less flavourful lasagna. A good cheese to use is one that melts well and has a strong flavour that can stand up to the other ingredients in the dish.”
So what’s best?
It’s fresh mozzarella due to its taste and texture.
“This staple ingredient is a mild, versatile cheese that melts effortlessly and can help create a delicious, gooey texture in a lasagna dish. It can be used shredded or sliced and is usually layered in between the noodles and other ingredients, as well as on top of the lasagna to create a cheesy, golden brown crust.
“It is typically used in combination with other types of cheese for a richer, creamier texture. Some of these other cheeses include ricotta, Parmesan, Pecorino Romano and, if you’re feeling really fancy, fontina.”
Do you love a good lasagna? What cheeses do you use?
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