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Lasagne

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jennyjoan | 13:27 Thu 28th Feb 2019 | Food & Drink
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When you make your lasagne - what cheese do you top it with.

I made one yesterday and used Extra Strong Mature Cheese and it was too strong for me. But my visitors thought it lovely - next time I make it I want to get a milder cheese. Would it be morrezzla(sp)
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Mozzarella is a rather mild cheese, so yes.
Maybe a mild cheddar would work too.
yes you could use mozzarella. I do love it with strong cheddar though :)
JJ, sainsburys sell a lovely four cheese sauce, in a pot. I always use that.
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yes like all your suggestions but I do think I tried the 4 cheeses some time ago - i'll give that a go again.

it musta been good as I gave more to my visitors who emailed me today saying they gave some to son.
The four cheese sauce has Cheddar, Grana Padano, Pecorino and Mascarpone cheeses. £2.80 per pot.
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Just realising Tilly you are talking about the sauce which I'm sure is lovely. I just used Swartz Cheese sauce mixed with full fat milk. The sauce was nice enough it was just the you know grated cheese at the end.

make my lasagne? Charlie Bigham makes my lasagne. (Heston Blumenthal used to do it but I think he must have got bored.)
When you say "top" it, is Lasagne not topped with a Béchamel sauce? I wouldn't dream of just topping it with cheese. The only cheese that would be anywhere near it is grated Parmesan as it is being served.
Togo, in an authentic lasagne the bechamel is placed between the layers.
I do that too Danny. But is always topped with a layer of Béchamel sauce.
I do not need a recipe to make a lasagne but this is one. The Béchamel recipe is almost the same as my method.

https://www.bbc.com/food/recipes/lasagne_82381
My Italian MIL always topped her lasagne with flaked Parmesan or Gran Padano.
I have tried it with a little shaved parmesan whilst cooking Danny, but we both prefer it on after cooking. Never, never use the little tubs of cheap parmesan. Far too salty.
Togo, I can't make béchamel sauce, so I cheat. ;-)
Naughty Tills Those jars of "stuff" are not fit for human consumption as far as I am concerned. If you can make a flour and butter roux you can make Béchamel, Cheese Sauce, Parsley Sauce, and many other sauces, or thicken meat juices to make a gravy or jus.
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I looked at your recipe Togo - but it is missing a vital ingredient which makes my lasagne unique. Smoked bacon cut into little bits. As Bette Midler would say "Simply Divine". LOL
Togo, it's not a jar. It's a tub of fresh pasta sauce...and I've never made a roux in my life... :-)
JJ, if your lasagne is much loved then don't change the recipe just reduce the maturity of the cheese a bit.
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oh I will Mamy - the recipe was given to me by an Italian friend.

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