What’s The Best Kind Of Dairy To Use For Lasagna? –

For those who favor a more straightforward approach to lasagna, Freeman is a champion of mozzarella. As a result of omitting both béchamel and ricotta, the layered sheets are generously adorned with mozz and parm. This approach resonates with folks who appreciate the pure essence of fine Italian cheese. “It adds a rich, cheesy taste that I just love,” the carb connoisseur says. He advocates for purchasing a whole ball of mozzarella and shredding it to ensure “the freshest flavor.” The suggestion of using whole mozzarella emphasizes Freeman’s commitment to quality and effort.

The choice of cheese in lasagna is not a one-size-fits-all decision but rather one that depends on personal palate. Whether you prefer béchamel, ricotta, or mozzarella, each dairy product brings a distinctive character to lasagna. According to Danny Freeman, all pasta lovers should embark on a culinary mission to find their favorite blend of cheeses that captures the heart of the beloved Italian classic.