Is there a creamer lasagna cheese than Ricotta? I love the flavor?

Question

of ricotta, but find it a bit grainy. Can you either suggest an alternate cheese or tell me how to make ricotta creamy?

Answer 1

Mascarpone is creamier and I've seen recipes for lasagna that use that. Like this one.

Artichoke and Mascarpone Lasagna

- 3 tbsp olive oil
- 1 green pepper, minced
- 1 red pepper, minced
- 1 onion, minced
- 2 (8 oz) packages artichoke hearts, thawed, coarsely chopped
- 4 tsp Vermont Cultured Butter Lightly Salted
- 1 (8 oz) container Vermont Mascarpone
- 1 cup fresly grated Parmesan cheese
- 1 cup Fontina cheese, cut in small cubes
- Salt, pepper
- 2 tomatoes, seeds removed and crushed
- 1 (9 oz) package lasagna noodles
- 6 basil leaves to garnish

Preheat oven 450°F

Heat 2 tbsp olive oil in a large skillet over medium heat. Add peppers and onion and saute for 10 minutes until onion is caramelized. Add artichokes and set aside.

Melt 2 tsp. Vermont Cultured Butter Lightly Salted in a medium sized heavy saucepan over medium heat. Mix in the Vermont Mascarpone, Parmesan, Fontina cubes and simmer until mixture becomes creamy. Add crushed tomatoes and season with salt and pepper.

Cook lasagna noodles in boiling water with 1 tbsp olive oil for 3 minutes. Dry noodles on a paper towel.

Spread 2 tsp Vermont Cultured Butter Lightly Salted in a glass baking dish. Next place a layer of noodles and spread with 1/2 of the cheese and tomato mixture. Add another layer of noodles and spread with the vegetable mixture. Cover with the remaining noodles and top with the cheese and tomato mixture.

Bake approximately 15 minutes until golden on top.

Add fresh basil leaf for garnish on each serving.

Answer 2

Blend the ricotta with egg, 1 or 2 per 16 oz. of cheese. I like to mix a few different cheeses in with my ricotta; shredded mozzarella, grated romano and parmesan, some shredded IMPORTED provolone, and a bit of asiago. All this cheese gives it a smooth, creamy texture and amazing flavor. I've had restaurant owners rave over my Lasagna recipe so I think I know a little something about this subject. Deskinned hot and sweet sausage browned in a skillet like ground beef adds a tremendous amount of flavor as well. Just figured I'd toss that tip in for free.

Answer 3

I have never found ricotta to be grainy. However, I see no reason why you could not use a hand mixer and whip it a little. I wouldn't mix it too long though.

I would be more inclined to think the grainy taste is coming from the parmesan rather than the ricotta. Never use already grated parmesan available in the little cans. After parmesan has been grated, the cheese starts to dry out and lose its moisture. Always use freshly grated parmesan...it will make a world of difference in your lasagna. l

Answer 4

I think everyone missed the boat on this one. The "creaminess" you're lacking in your lasagna isn't cheese at all. It's bechamel sauce.

Bechamel is 1T flour cooked in 1 T butter until it loses it's rawness. then add 1 C milk (whole or 2 %, don't use skim) and cook until thickened. You can double, triple this with no problem.

Use this in place of ricotta.

If you must go for cheese, here is my suggestion:

Marscapone is indeed rich and creamy, but a bit too much like cream cheese for lasagna. A few quick pulses in a food processor should smooth out the Ricotta for you, but don't over do it.

Answer 5

My mom has been making lasagna for 60 years and she's never put ricotta in it. It's tastes fine. You can skip it, use cottage cheese, or use alfredo sauce for that layer. It doesn't matter.

Answer 6

Most grocery stores only carry part skim or low fat ricotta... see if you can get your hands on whole milk ricotta... much creamier! Also blending it with a little heavy whipping cream and a couple of egg yolks will help.

Answer 7

YOU CAN RUN THE RICOTTA THROUGH THE FOOD PROCESSOR, OR BLENDER.... I ADD SHREDDED MOZZARELLA AND FRESH CHOPPED PARSLEY TO MINE, ALSO 1 RAW EGG FOR EVERY 16 OZ OF CHEESE... HELPS TO HOLD EVERYTHING TOGETHER.... YOU CAN ALSO ADD COTTAGE CHEESE, ALTHOUGH I DONT DO THIS, I HAVE TASTED IT WITH COTTAGE CHEESE ADDED AND IT IS GOOD.... WELL NOW THAT I AM STARVING FOR SOME LASAGNA.....

Answer 8

No eric, not plain bechamel. Add plenty of grated cheddar to it and stir until melted. Other than that I agree. Bechamel sauce made into a cheese sauce using a good cheddar is way better than using any soft/cream cheese.

Answer 9

great answer clair !! where i come from marscapone is really expensive try placing your riccotta in the food processor and add sone cream to thin out the consistency............or ..... get 1kg of natural or greek yogurt 4 anchovy fillets and 2 handfulls of shredde parmasan or provolone cheese and blitz together this sounds wierd but tastes awesome.

Answer 10

put cream cheese in your lasagna