Cheese for lasagne: these 15 types are suitable
Different types of cheese can be used for lasagne.
Whether you cook strictly according to tradition or enjoy experimenting with new recipes:
Some cheeses are simply better than others for filling or gratinating lasagne.
Which cheeses are suitable for lasagne? Parmesan is traditionally used for lasagne from Bologna. In other regions, the cheeses Grana, Pecorino, Ricotta, Mozzarella, Fontina and Scamorza can be used. Non-Italian varieties such as Gouda, Emmental, Edam or Cheddar can also be used for lasagne.
Here are 15 delicious cheeses for lasagna!
15 perfect cheeses for lasagne
Before I start with the list of cheeses, I have to add the following:
There are over 400 different types of Italian cheese, and according to Wikipedia, there are as many as 5000 varieties worldwide. So this list is anything but exhaustive!
And one more thing:
although the list is not strictly sorted, the first varieties tend to be more traditional, while the last ones go beyond Italian varieties and are more experimental.
Have fun!
Parmesan cheese
Parmesan belongs to the hard cheese family and has a very distinctive, intense flavor. It is usually matured for around 2 years, giving it its special flavor, which can be used to embellish any lasagne. Only Parmesan or Grana is used for traditional lasagne from Bologna.
For the best result, it’s better to avoid using pre-grated Parmesan. I grate every block of grated cheese, it simply tastes best freshly grated.
Grana
Grana is Parmesan’s brother. Traditionally from the same region, it has a similar flavor to Parmesan, but differs in the ripening time and the feeding of the animals responsible.
Grana Padano is usually a slightly cheaper version of Parmesan, but can also develop an aromatic flavor and is in no way inferior to Parmigiano.
This hard cheese is also worth buying in blocks and grating fresh. Like Parmesan, this cheese is suitable for almost all lasagne dishes.
Ricotta
Unlike the two previous cheeses, ricotta is a fresh cheese and is often used for lasagne in some Italian regions such as Campania.
Ricotta is an excellent base for any pasta filling. It is creamy, fluffy and gives a special freshness! For extra creaminess, I would prefer the whole milk version.
Mozzarella
Mozzarella is an Italian filata cheese with a mild flavor. It has a compact, almost elastic consistency and is very popular in Italy.
Mozzarella primarily goes well with tomatoes and basil, but in its melted form it becomes very hearty and is therefore particularly suitable for lasagne (and pizza!). In Italy, lasagne with mozzarella can be found in recipes from Campania, for example.
Scamorza
Scamorza is also a filata cheese and is very suitable for gratinating. It tastes slightly sour and piquant and melts just as well as mozzarella. This cheese is also smoked and is very popular in this form.
Scamorza is used for lasagne in some northern regions of Italy. There is a variation with red radicchio, for example.
Pecorino
We return to the family of hard cheeses: Pecorino is similar to Parmesan, but is made from sheep’s milk instead of cow’s milk.
Fresh pecorino is relatively soft and mild in taste. The taste becomes more intense with age and the cheese becomes drier and harder. However, all pecorino cheeses taste nutty and have a slightly lemony note.
Pecorino is also sold in blocks or grated, although I would always buy it in blocks. You can grate it fresh and it’s also cheaper.
Provolone
Provolone is the last filiata cheese on this list and is therefore similar to mozzarella and scamorza.
There are 2 varieties of provolone, dolce and piquant:
- Provolone Dolce is made with calf rennet and tastes mild and creamy
- Provolone Pikante tastes stronger
Both varieties are available smoked and can be used for gratinating lasagna.
Stracchino
Stracchino is, at least in Germany, a less well-known fresh cheese and not so easily available. You can also make it yourself, but it is also a good substitute for mozzarella. Stracchino can be used for many lasagne recipes and is suitable for lasagne with salmon, for example.
Here is a recipe for lasagne with salmon in which you can replace mozzarella with stracchino.
Fontina
We have now reached the last Italian cheese in this list. Fontina should of course not be missing!
Its aromas are sweet and spicy with lingering notes of butter and roasted nuts. Fontina has a medium-soft texture and is made from pasteurized milk.
Fontina is used for all kinds of lasagne, both as a filling and for gratinating. For example, for a classic recipe with bolognese and béchamel or for a vegetable lasagne.
Gouda
Gouda is a Dutch semi-hard cheese and is made from pasteurized milk. Young Gouda has a smooth consistency and tastes very mild.
However, the longer the ripening period, the more spicy and piquant it becomes, and from a ripening period of over a year it is considered a hard cheese.
Although Gouda is not traditionally used for lasagne, it goes well with it due to its taste, consistency and melting properties.
Edam cheese
Back to the Dutch cheeses. Edam has an elastic consistency that melts wonderfully and a golden-yellow paste that differs in consistency from young Gouda.
The aroma is slightly spicy and has a mild, slightly sour note. A unique aroma that can also be used in lasagne.
Emmental cheese
Emmental is a Swiss raw milk cheese. Its consistency is firm to cut, soft and smooth and is easy to melt.
The taste ranges from mild, sweet and nutty after 3 months of maturing, to strongly spicy after four months, to distinctly spicy after 8 months of maturing.
The Emmental flavor can enhance the taste of any lasagna.
Cheddar
The English cheddar cheese goes in a completely different but interesting direction. As one of my favorites, I am probably not entirely objective, but in my opinion the meltability of this cheese is still second to none.
Cheddar has a unique, hearty and intense taste and should therefore not be used in every lasagne. The slightly creamy consistency is ideal for topping lasagne with Bolognese or for a new variation on four-cheese lasagne.
Cottage cheese
Now we come to a variant for those who are on a healthy diet but don’t want to miss out on lasagne.
Cottage cheese is a lower fat version of ricotta and can be used as a substitute for ricotta in certain lasagne recipes.
The taste of low-fat versions tends to be neutral, while higher-fat versions are creamier and more aromatic.
I personally prefer a little more flavor and creaminess. Cottage cheese is a good choice for a light lasagne with few calories. Ricotta is creamier than cottage cheese, but has a lot more calories.
Feta cheese
Last on the list is a Greek cheese. The consistency of feta is crumbly and the taste is salty with a sour freshness and typical sheep’s milk aroma.
Feta goes well with lasagne with spinach or other vegetarian variations. However, feta is only suitable as a filling and not for gratinating, as feta does not melt properly. This is due to the fat and water content in the cheese.
What makes a good cheese for lasagne?
To find the right cheese for lasagne, we can take the Italians as an example. In Italy, each region has its own recipe for lasagne, but they all use Italian cheese.
Basically, cheese can take on 2 different roles in lasagne:
- Cheese for gratinating
- Cheese as a filling
Lasagne from Bologna can probably be described as the traditional lasagne and is sprinkled exclusively with Parmesan cheese.
But there are many other versions from other regions, for example the Lasagne Napoletana from Naples.
This version of lasagne is also topped with Parmesan cheese, but also contains a mixture of ricotta and tomato sauce as a filling.
Of course, you are also allowed to experiment with non-Italian cheeses such as Gouda or Cheddar, which are also on the list.
Spicy hard cheeses are suitable for gratinating lasagne:
- Parmesan cheese
- Grana
- Pecorino
Cheddar, Emmental, Edam and Gouda can also be used for gratinating.
Creamy filata cheeses are more suitable for filling lasagne:
- Mozzarella
- Provolone
- Scamorza
- Ricotta
- Stracchino
But feta and cottage cheese can also provide variation in the filling.
Can you use sliced cheese for gratinating?
You can also use sliced cheese for gratinating lasagne. To spread it better, you can cut it into small pieces and sprinkle over the lasagne.
Where does the cheese go in the lasagna?
The cheese is usually sprinkled over the last layer of lasagne. In the classic lasagne from Bologna, a little Parmesan is added to each layer and the top layer is spread thickly. Other lasagne recipes use ricotta as a substitute for the béchamel, for example, but omit the cheese from the top layer.
