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Nov 17, 2006 02:47 AM

Lasagna cheese?

Someone Italian please help me out here!

I was Italy last month and had a taste of what I now know to be true lasagna. In place of the usual ricotta was a kind of cheese that had a soft, light, creamy consistency. I'd been told that it might have been provola, but when I went to my local Italian market today the lady behind the counter gave me a puzzled look. Other than ricotta, the only other cheeses used are mozzarella and parmesan. So I took her advice and stuffed my lasagna generously with mozzarella. It turned out okay....but just like a cheese pizza it got me using my jaw much more than I hoped. Now I'm really starting to miss Italy. What was that mysterous cheese which practically melted in my mouth?

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  1. Are you sure they just didn't use fresh ricotta? That's what I use when I can get it and it is worlds apart from the stuff you get at the supermarket.

    1. Probably a parmesan-flavored bechamel. More commonly used in Italy than a lot of cheese.

      1 Reply
      1. re: MakingSense

        That's right. Bechamel, if we're to take Marcella Hazan's word for it, along with a sprinkling of parmigianno, is the thing to make lasagna with--at least in the north. I like mozzerella and ricotta, though, too. You may try draining supermarket ricotta to get the right consistency...

      2. hmm...I really don't know. If it helps, here's a picture

        I think I just need to go around Los Angeles trying different lasagnas. Once I find the right one I'll ask them.

        1. I use a mixture of cottage cheese and fresh ricotta.

          1 Reply
          1. Maybe they used impastata cheese, which is often used for stuffed pasta.