Lasagna: béchamel or ricotta cheese??

Open Discussion

How do you guys normally make lasagna? It wasn’t until I went to the US I had lasagna with ricotta cheese, I had never heard of doing that before. I thought béchamel was THE recipe, but apparently not.

Then someone told me that ricotta is the standard in southern Italy while béchamel is more northern especially the parts closer to France. but I’m not sure if thats true?

how do you make your lasagna?

Edit: I didn’t know, what I’m calling béchamel is actually supposed to be a mornay! (Thanks for the correction :)).

Edit: So actually Might not be a mornay, it’s bechamel

Edit: wow I didn’t expect this much of a response, thanks everyone! So fun to see everyone recipes, I’m Not sure I can get behind cottage cheese though! lol :)

in Cookingby [deleted]

222

91%

13d

seanv507

207

13d

in Italy, lasagna bolognese ( from Bologna, Northern italy) with bechamel is dominant

lasagne napoletane with ricotta is only around naples

RemonterLeTemps

13d

Makes sense, then, that the ricotta version is popular in the U.S. since most Italian Americans are descended from southern Italians/Sicilians. The reason is, that part of Italy (which is mostly rural) became very impoverished due to crop failures in the late 19th century, leading to mass emigration The more industrialized north did not have such problems, so most living there, stayed. (The exceptions to the rule, at least in Chicago, was Northern Italian marble workers/woodcarvers who found employment decorating churches and public buildings.)

BertrandQualitay

13d

Wild that they would go all the way to the US when they could have gone north to Milan

JK a lot of them provably did

Dr-Satan-PhD

12d

The reason is, that part of Italy (which is mostly rural) became very impoverished due to crop failures in the late 19th century

Something similar happened in France, Spain, and Italy around the same time.

The Great French Wine Blight in the 1860's, caused by an invasive insect called phylloxera, devastated vineyards across Europe. French winemakers had to find grapevines that were resistant to this aphid-like insect, and they found it in some north American species. This led to American winemakers shipping rootstock cuttings to France to help save their vineyards. Because of this, Americans had to plant more grapes, and over the next few decades, the French sent back hybrid rootstocks to help out the fledgling American wine industry. This also caused a lot of French winemakers and viticulturalists to come to the US to make wine in places like Napa Valley and Sonoma.

RemonterLeTemps

12d

I did not know that! Thanks for the historical background!

Dr-Satan-PhD

12d

Yeah it's cool stuff. My step mom worked at a winery when I was a kid so I got to learn a lot. The neat thing is that this all means that some American wine to this day is made from the same family of grapes that French wine is made from, since grapevines can yield grapes for 100 years or more.

Azure-Cyan

13d

this. I often find it interesting when most Italians say ricotta isn't real lasagne when it's really a specific region that use ricotta, and by large, the Italian American community who came from S. Italy/Sicily.

It's the same with spaghetti and meatballs; while the bigger meatballs are used in America, there is a specific region, Abruzzo, that specializes in Spaghetti alla Chitarra con Polpettine, which is spaghetti with tiny meatballs in red sauce; it exists, but most of Italy, for some reason, believe spaghetti and meatballs is not real.

Weary_Huckleberry_14

12d

I think that a lot of Italian American are carrying on some tradition that here in italy are lost! Biggest example is Alfredo Sauce, the first time I heard about it I was like WTF, then my mom told me that my grandparents use to make it a lot but they called it differently (just burro e parmigiano which means butter and parmesan cheese which are the two original ingredients). About spaghetti with meat ball, as a born and raised Italian, to me, there's a very big difference between tiny meatballs and the american version of it. We just don't have spaghetti with meatballs in the national culinary tradition, it is def an italian american dish. Of course some regions will have something similar but the majority of the population has never eaten such a thing. I remember when i was a kid i asked my mum to cook it for me the same way it was shown in the movie lady and the tramp! Good memories!

Pleasant_Skill2956

12d

Pasta with butter and Parmigiano cheese is pure normality in Italy, its not some lost traditions, Alfredo is an American dish invented in the USA inspired by this dish that they tasted in Italy from a restaurant called Alfredo(to which they added garlic and cream)

Weary_Huckleberry_14

12d

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Weary_Huckleberry_14

12d

I'm Neapolitan (born and raised in Naples) and I don't think I've ever heard anybody putting ricotta in lasagna. I mean it could be that somebody here in neaples is doing it but i would say that almost everybody use mozzarella and besciamella! So there's not such a thing as neapolitan lasagna here in italy (just like sicilian pizza, I saw it for the first time in NYC, never heard of it! I liked it tho!)

twoinvenice

12d

You have to remember that the big wave of Italian immigration to the US was in the late 1800s and early 1900s, so the food traditions that those people brought with them are a century out of date to your experience. Because so many of the immigrants were from southern Italy and had similar recipies, those old ideas about food, and even pronunciation of words, became American “Italian” all while back in Italy things evolved quite a bit and a lot of what Americans think of as Italian has just disappeared in actual Italy.

https://www.atlasobscura.com/articles/how-capicola-became-gabagool-the-italian-new-jersey-accent-explained

Flanguru

409

13d

My mother was taught how to cook by her grandmother who was from Sicily and she always made it with ricotta so I tend to prefer it that way, but one day I couldn't find any ricotta at the store so I made it with a béchamel instead and it was just as good. There is no better version the best way to have it is the way you enjoy having it.

Unless you're one of those cottage cheese Lasagna people of course.

Avilola

13d

I do a béchamel and cottage cheese combo. It sounds gross initially to add cottage cheese to lasagna, but honestly it holds up better to baking than ricotta imo. The end result is a creamier texture.

Edit: Also worth noting, it’s not me choosing that because of what I was raised with. I’ve experimented a lot… ricotta only, béchamel only, cottage cheese only, ricotta and béchamel, béchamel and cottage cheese, béchamel and other cheeses. Béchamel and cottage cheese was the winner based on trial and error.

craigeryjohn

13d

Yes, same. I puree the cottage cheese to use as my 'milk' for the bechemel and it's such a crazy good flavor especially with the nutmeg.

ZuZunycnova

13d

I see a lot of people shitting on this but blitzed cottage cheese has always yielded the best results for me. Whether that’s blended in a bechamel style or just pulsed a few times until it resembles ricotta (although I do mix this about 50/50 with ricotta for decadent lasagnas) for that style. It gets the most compliments and lasagna is usually my host gift so I’ve gifted dozens 😅😂

Kitchen-Lie-7894

13d

That's a great idea, to puree the cottage cheese.

According_Gazelle472

13d

I never thought about that before.

justletlanadoit

13d

Genius

craigeryjohn

13d

Really want to blow your mind? Cook one on the smoker. 🥵

According_Gazelle472

13d

I never thought about that before.

CeeArthur

13d

I hadn't thought of this, that's genius! (Puree the cottage cheese)

Consistent-Ease6070

13d

Cottage cheese is underrated. I’ll make Kraft Mac and Cheese with cottage cheese instead of milk and butter. Super creamy, extra protein, and still tastes like the cheese powder. 😂

Avilola

13d

Yeah, I don’t know why cottage cheese has such a massive reputation for being gross. Maybe because it was so stupidly popular in the 70s, a lot of kids were forced to eat it even if they didn’t like it? I’ll admit it looks strange, but aside from that it’s just like any other mild cheese (albeit with a slight tang on the back end).

Eggyramen

13d

I’ve always loved it as a kid and even as an adult. Maybe it’s a texture thing for people.

hbernadettec

13d

Because people used to and still do compare it to yeast infections.

TiredInDenver

13d

This is genius! Now I'm wondering what else I can put cottage cheese in.

slyce0flife

13d

Scrambled eggs!

Consistent-Ease6070

13d

While you’re at it, consider plain Greek yogurt as a sub in new places.

justletlanadoit

13d

Til cottage cheese melts

Consistent-Ease6070

13d

Melts-ish… 😆

justletlanadoit

13d

😂 will have to experiment

Eggyramen

13d

Umm thanks for this! I’ve been trying to eat healthy but have been craving Mac and cheese. I just couldn’t bring myself to get any but if I tell myself it’s got the proteins…hehe going to try this!

random-sh1t

13d

I agree. I used ricotta for years but was out one day while making lasagna. I had cottage cheese and my mom used that do I tried it again.

I must have totally forgotten that it's just as good if not better than ricotta. I personally haven't used a bechamel because I was happy with what I had.

But now I'm totally ok with using either ricotta or cottage cheese or a mix of both.

CheetoLove

13d

I find ricotta unpleasantly grainy. Do the cottage cheese curds melt into it? Cottage cheese sounds way better but not if it makes a polkadot lasagna.

random-sh1t

13d

Yes, it melts nicely. You can always blend it as some others say they do. But I've never had a problem TBH.

I couldn't stand ricotta until I made it at home, and it's nothing like the stuff in the store. It's very creamy and so delish.

But I wouldn't waste it in lasagna. For that I will use cottage cheese or store bought ricotta or a mix.

spiderfacespacecase

13d

Fresh ricotta is soo delicious. I like it with berries. Specialty cheese shops sometimes sell it if you don't want to make it. It has a very limited shelf life

random-sh1t

12d

I didn't realize! I'll keep an eye out for it!

discoglittering

13d

Try different brands of ricotta. I disliked ricotta until I tried the ricotta from Trader Joe’s. I will eat that stuff plain on toast, I love it.

attunedmuse

13d

My family in the Midwest mixed cottage cheese, ricotta and egg. Was delicious.

KittysaurusRex7221

13d

My Midwestern family does this as well. Equal parts cottage cheese and ricotta, couple of eggs, and parmesan cheese

UllsStratocaster

13d

I am Midwestern, and our family recipe is to blend the cottage cheese with an egg and mozzarella. And of course adding additional mozzarella between each layer as well.

blonde_professor

13d

SAME! My mom grew up in the Midwest. I’ve become “famous” in my circle of friends for my lasagna and no one knows I make it with cottage cheese.

BlessedBelladonna

13d

Hey, unless you're in a metro area/suburb/exurb, when you get out into more rural areas, you just aren't gonna find ricotta.

And, back in the 60's/70's, you wouldn't have found ricotta in my hometown of 60K people in Texas (between Houston and SA) either. And the only foreign restaurants we had were "mexican" back in the day.

So, cottage cheese it was/is, depending!

Now that I live in a metro area, I use ricotta.

I didn't know mornay/bechamel was an option! Will definitely try that next time I make the big L!!!

Loveroffinerthings

13d

I grew up rural in a town of 1200, my tiny grocery store had ricotta. You can also make ricotta in 10 minutes with milk, salt and vinegar.

mixedbag3000

13d

1960s /70s.... vs 10-15 years ago

deplorable_word

13d

I’m a dyed-in-the-wool cottage cheese lasagna person. I’ll die on this hill.

mynextthroway

13d

I love to mix ricotta and cottage cheese. The extra flavor of the ricotta. The spreadability of cottage cheese. To me, in a lasagna, the two give their best aspects.

Notch99

13d

Mom’s recipe

No-Yogurtcloset-8851

13d

You and me both

jtet93

13d

It’s like incredibly easy to make ricotta at home with milk and vinegar

mirrorherb

13d

and it's really delicious too, when i made it i thought it was so much better than the stuff you can buy at the grocery store. i get it if someone finds it too much work to make it, but it's totally worth it for me

ItalnStalln

13d

My family has a non working farm that's now a vacation spot. Just outside of a south Iowa town with 4000 people. The hyvee there had galbani ricotta last fall which isn't as good as the stuff from the Italian groceries at home like supremo or grande brands, but it's pretty damn good. Lightyears ahead of other brands you see in standard groceries. As for anyone in the one stoplight towns around there, they're used to driving a bit for most stores, and there are at least two small to medium cities an hour or less away

That said, my great aunt and uncle have their own property across the road from my grandpa's where we stay, and she uses ricotta because that's how she's always done it. Thats not the italian side of my family. It's not the best to me, but I still had seconds last time.

theWolverinemama

13d

My grandmother was taught by her Sicilian (fresh off the boat) Mother. We use ricotta cheese only.

I had a roommate make lasagna with cottage cheese. The texture was awful. We tried so hard to not be rude but I didnt eat any of it. Just pushed it around my plate. The curds were gag worthy. Cottage cheese has its place but its not in lasagna.

facemesouth

13d

Sounds like you know lasagna! I have a question and I cannot eat tomatoes so it’s hard to know. I’ve only ever made it with Ricotta and didn’t hear the cottage cheese sub until my husband said his mom did it that way (and he loves her lasagna!)

Would your Sicilian grandmother beat you if you used cottage cheese? I’m not allergic to it but the consistency makes me sick.

Have you used the mornay version?

Preference?

Going to make one soon and this is the part that I know throws it off!

Consistent-Ease6070

13d

I make a great non-tomato veggie lasagna. I don’t have a specific recipe, but here’s generally what I use for the layers:

Mushroom duxelles: Mince mushrooms in a food processor, then saute in small batches to release the water and get the flavor going. Don’t overcrowd the pan, or they’ll get soggy and won’t brown!
Ricotta/ cottage cheese blend and chopped frozen spinach stirred together. I usually add a bit of nutmeg to this layer.
Butternut squash puree. (Roast cubes, then puree for max flavor!)
Noodles (duh) - I usually use traditional noodles and boil them instead of using no-boil noodles.
Mornay sauce (with Parmesan and Mozzarella)

I’m VERY aware that this recipe has a LOT of steps, but it’s worth it. The mushrooms give it a nice meaty umami flavor, and the other layers work really well together. I usually make a shit ton of it at once and freeze the extras in those aluminum mini loaf pans (I live alone). Since I already boiled the noodles and every layer is already cooked, I don’t bake the extras until after I freeze. I always get sad when my freezer stash runs low. 😂

Flanguru

13d

Since you can't have tomatoes have you ever heard of a white lasagna it's made without tomatoes.

I don't eat cottage cheese I don't like the consistency either.

Why not experiment a little and make several smaller ones in loaf pans and see which suits your taste?

garynoble

13d

I whiz my cottage cheese in the food processor. Nice and creamy. No hunks. The only way I will eat it.

ItalnStalln

13d

My Sicilian family wouldn't let cottage cheese in the same room as an in progress lasagna. But my mom's family is Dutch, German, English, and Scottish, and are from rural Iowa. They use cottage cheese. It's inferior but decent if you're a decent cook.

Human_Allegedly

13d

I don't use cottage cheese in lasagna (but if my nutritionist finds out it's a possibility she'll encourage me to) but I use it in other things. I used to hate it because the texture and consistency was awful but now I throw it in the food processor or blender and whip it up for a bit to get it nice and smooth.

I usually use it as a substitute for whenever a recipe calls for cream cheese and I also make a few dips with it as well.

Lonelysock2

13d

My MIL has neither. Just meat sauce. A lot of Melted cheese on top. It's awful. My husband loves it. She's Italian, but never really cooked much until recently.

jaya9581

13d

My Sicilian family also uses ricotta.

the_lullaby

13d

I like a brighter, more Napoli feel, so it's ricotta and mozz for me.

marsupialsales

157

13d

Béchamel all day.

RemonterLeTemps

13d

Bechamel is what Greeks use in pastitsio (i.e. 'Greek Lasagne'). The difference is theirs uses more eggs, which results in a creamier, yet firmer, dish.

pgm123

13d

I was pretty surprised how new that version of pastision is. Nikolaos Tselementes invented it in the 1910s, bringing influence from his French cooking background. The most common version before that had filo.

RemonterLeTemps

13d

I did not know that! Thank you! My husband's grandfather was a chef in an Athens hotel from the '20s thru the '50s. Though I'm not sure where he received his training, I do know he taught his daughters how to make pastitsio, amongst many other things.

pgm123

13d

It was trendy when he was coming up

Sagisparagus

13d

Had no clue, thx for sharing that.

I surprised to learn recently that pastitio is also made in Venezuela, sometimes with ham in the layers!

pgm123

13d

I love it

zorbacles

13d

The Greek one is more of a custard (due to the eggs)

Pastitio was my favourite dish that my yia yia would cook

Clatato

12d

I think it’s used in their moussaka, too?

ObsessiveAboutCats

13d

Ooh interesting. I'll have to try this! Thank you!

justausername09

12d

I made this for dinner last night and I gotta say, I liked it a ton!

linuxphoney

13d

Both

Cold_Barber_4761

13d

So do you add both to each layer, or alternate layers?

Maniac-Maniac-19

13d

BOTTOM
RAGU
PASTA
(
RAGU
BECHAMEL
PASTA
RAGU
BECHAMEL
PASTA
RICOTTA
PASTA
) REPEAT x2
RAGU
BECHAMEL
PARMESAN
TOP

CatzMeow27

13d

My people!! It’s my Christmas tradition to make this for our holiday dinner, and no matter how much I make, I never have leftovers.

357Magnum

13d

Did this a few days ago. Literally why not. "Oh no, not surgery delicious layer..."

kadora

13d

The only correct answer

shadowedhopes

13d

I was team ricotta until I saw someone suggest doing both by mixing/melting a bunch of ricotta into the bechamel. Ricottamel is a revelation.

mtnlaurel_

13d

Bechamel - and you were correct the first time. Mornay had cheese added and is not the sauce used for lasagna.

[deleted]

13d

Ahh okay thanks!

smileystarfish

13d

Bechamel. Ricotta feels too claggy in the mouth to me.

Wanda_McMimzy

13d

Claggy is the perfect way to describe it.

goosepills

13d

I love ricotta in my lasagna

__ferg__

13d

Austrian here and Béchamel. Same if you eat at a restaurant you probably get Béchamel everywhere, haven't seen the Ricotta version so far, but than we border Italy in the north. So in the classic Italian holiday destinations near the border I have also only been served Béchamel. Seems the north / south split theory works, reading the comments

krzynick

13d

Ricotta mixed with fresh parsley, Parmesan, and shredded mozzarella mix together with an egg yoke and salt and pepper

Bookwormdee

13d

Yes, this is the way!

taurahegirrafe

13d

I prefer bechamel ,but I still enjoy ricotta

TheFamilyBear

13d

I haven't researched it, but from what I've heard ricotta is only used in one very small region of Italy.

I use a mornay sauce to make lasagna.

EDIT: Someone elsewhere asked if those of us who do this just eliminate one of the layers, or what?

No, I put Gruyere and another cheese or two in the mornay with herbs and garlic and things, and put mozzarella on a separate layer.

AspasiaCalling

13d

Holy shit Gruyere in your lasagna I am fully behind this but it might be a whole different first to me!

i_arent

13d

Grew up with ricotta and still enjoy it but tried bechamel later in life and haven't looked.bCk when I make one.

BAMspek

13d

The ricotta is actually my favorite part of lasagna. My partner puts big dollops of ricotta on top before she bakes it because she knows I love it. And pepperonis. Her lasagna is… untraditional. But very good.

All that being said, béchamel also sounds awesome. I’m not too sure there’s a wrong answer here, but rather preference.

PoorFishKeeper

12d

I’m in the same boat. I have had it both ways but ricotta is just too good imo. I usually season it with shredded mozzarella, parmesan, garlic salt, onion powder, and Italian seasoning, then I’ll put as much as possible on each layer (use 32-48 oz total in a 13x9).

ArcadeKingpin

13d

Both! I make mine with a layer of ricotta in the middle and a bachemel on top and then cheese on that. Get all the good stuff in there!

eratoast

13d

Ricotta for me, but it’s gotta be a good one. Some of them are too grainy.

NotBadSinger514

13d

Ricotta

luckymethod

13d

In Italy we do both but the most traditional version is with bechamel while ricotta is used more in the south. Do of that what you wish, but this should give you a very good idea of what a gold standard lasagna is supposed to look like:

https://youtu.be/zXZq6crD6WI?si=ma-lbaxjOkbYOWmj

tTomalicious

13d

The most recent one I made had both. I will be doing it that way from now on.

AncientAccount02

13d

Ricotta with Italian herbs

coconutszz

12d

In the UK is always bechamel

SVAuspicious

13d

I prefer ricotta to béchamel. My wife's very Italian family favors my (decidedly not Italian) lasagna. I find the ricotta is easier to get attractive on plating and I like the texture better than béchamel. You could overcook the béchamel to glue and get nice portions but it wouldn't taste very good.

I have never seen a lasagna with a Mornay. Mornay is a cheese sauce. Is someone adding cheese to the béchamel so they don't have a béchamel layer and a cheese layer? I think that would lose some of the variation that makes lasagna...lasagna. You might as well just chuck everything in a blender.

I believe that at one time there were regional preferences for riccota (actually a ricotta-dominated cheese mix) and béchamel in Italy but people move around and the North-South regionalism is long gone. Preferences vary from house to house. Italians in my experience are pretty laid back on the issue. Italian-Americans can become quite violent on such things.

See béchamel and Mornay. Hint - don't buy pre-shredded cheese.

TheFamilyBear

13d

"Is someone adding cheese to the béchamel so they don't have a béchamel layer and a cheese layer?"

No, I add a blend of gruyere and other cheeses to my mornay sauce along with a blend of herbs, and use mozzarella for the cheese layer.

garynoble

13d

Me too. It’s delicious

lurkingsally

13d

Bechamel, and I’ll never look back. I used to HATE lasagna (and it was well known), but my mom asked for it on Mothers Day this year so I had to oblige. First time I think I’ve ever enjoyed lasagna in my 30 years.

LenaNYC

13d

With Ricotta. I grew up in Brooklyn with Italians from Naples and Sicily. That's how they made it, and that's how I make it.

UniqueVast592

13d

Béchamel for me, but I’ve made lots of ricotta lasagnas by request for other people

MaleficentStreet7319

13d

Ricotta!

GuaranteeLoose4494

13d

Ricotta gang 🔥

Fun-Yellow-6576

13d

I only use ricotta.

Uberchelle

13d

I feel like ricotta is very commonly used in the U.S. and sometimes people use cottage cheese which is some disgusting 1970’s diet fad substitute that is only used nowadays by midwesterners.

All the Europeans and South American expats I know use bechamel.

miteymiteymite

13d

It’s always Béchamel in my kitchen. IMHO Ricotta versions do not compare but it’s such a home style comfort food for so many, I think it depends on what you grew up with as to which you prefer.

Cheder_cheez

13d

I generally stick with béchamel but I have done both in a lasagna before and it was great

AMarie-MCMXCI

13d

I'm a heathen and use cottage cheese

Historical_Kiwi9565

13d

Me too! The 4%, large curd stuff is amazing. Keeps the lasagne a little moister I think.

down_by_the_shore

13d

Came here to say this. Cottage cheese is infinitely better. It’s creamier, richer, and melts better. My grandma used it, and now my mom, aunts, cousins and I do too.

JaketheSnake61

13d

This is the way

knaimoli619

13d

Ricotta. I love ricotta and will add it to anything I possibly can.

Duck531

13d

Yes, to ricotta love! I love ricotta dollops on my pizza! This makes me think I need to try it on a grilled cheese.

knaimoli619

13d

Yes to ricotta on pizza! And if you haven’t had it in stuffed peppers, I highly recommend. I do it with regular red sauce and sausage or meatballs or with Alfredo with sausage, chicken, shrimp, or crab.

GingerIsTheBestSpice

13d

In the middle of the US it's cottage cheese if you're fancy, if you make it yourself. Ricotta wasn't available until the 2000s & is still more expensive. I lie a thicker texture anyways.

Sagisparagus

13d

I grew up in the south, in the United States, and we could get ricotta back in the '80s. Didn't even have to go to a special grocery store, just Publix

GingerIsTheBestSpice

13d

Yeah, not here did have pickled herring though. Regional grocery differences are interesting. My mom used to bring back King Arthur Flour & also cornbread mix when she'd go home for Christmas lol

proljyfb

13d

I prefer cottage cheese too

Henry-Spencer0

13d

Grew up in Quebec, Canada and I put cottage cheese in mine too!

Loveroffinerthings

13d

If you’re making lasagna Bolognese it has to be bechamel for that perfect creamy meaty balance. I grew up with ricotta style and hated lasagna because the ricotta had a grittier mouth feel.

setp2426

13d

For me lasagna is comprised of three things only: bolognese, bechamel, and pasta.

Eloquent_Redneck

13d

Gotta have some cheese on top

setp2426

12d

I’ll consent to a sprinkling of parm/reg on top before final broiling.

mishma2005

13d

I am going to pay close attention to this bc I was taught with ricotta but I find it so dry. Course there's probably more to my operator error, natch

ArcadeKingpin

13d

I put egg in my ricotta when making it and use a bit more tomato sauce so having a sturdier cheese is nice.

dani081991

13d

Neither

wonderj99

13d

Neither, actually. My great grandma(and grandma, aunts, me, my daughter!) always did a mozzerella, Swiss, & provolone mix for cheese, with a homemade red sauce, & noodles. 🤌

MrBlahg

13d

My mom grew up in the north of Italy, she taught me to make it with bechamel.

bobke4

13d

Bechamel

Patient_Pomelo_4509

13d

My family loves ricotta, and I’m the weird one that prefers cottage cheese. Sounds weird but it’s amazing when cooked!

Leap_year_shanz13

13d

Béchamel all the way! Back when I could eat lasagna 😭😭😭

robalesi

13d

I prefer bechamel because i hated ricotta cheese growing up. Then i realized i grew up during the low fat/no salt era and the Ricotta was low fat and unseasoned.

I still prefer the texture of bechamel. But ricotta and i have made amends.

aculady

12d

Try the Galbani double cream ricotta.

TopazWarrior

13d

Besciamella is a Piedmontese sauce, not French originally from Tuscany or Emiliglia Romano. Catharine DiMedici brought Piedmontese chefs to France. It is the traditional sauce for lasagna bolognese. Ricotta is southern and may be found in a Napolitano style lasagna. My mom is from Torino.

Bcatfan08

13d

Bechamel. I never really liked ricotta. Ricotta isn't bad with eggs and herbs added, but it still isn't as good as bechamel. It stays creamier with bechamel too. Too often someone serves a lasagna, and it's all dried out, and the ricotta makes it worse.

Burnt_and_Blistered

13d

Until relatively recently, I did the ricotta variety—it is very good, but very heavy.

I’ve switched to bolognese and béchamel—and vastly prefer it, as does my family.

Oafus

13d

Ricotta.
FWIW, GPs were from Naples area but honestly I don’t know if everything I ate growing up wasnt some Italian American bastardization.

a_reply_to_a_post

13d

i've always used ricotta with a little bit of pecorino romano and egg folded into it

i married into an Italian family, and after my wife's uncle passed away, i got designated the cook for Easter / Thanksgiving / Christmas...my lasagna actually got compliments from my wife's extended family who are old school NYC/Bronx Italians who have opinions on everything lol

Salty-Taro3804

13d

Interesting to hear my mom wasn’t a freak for using cottage cheese. I disliked lasagna growing up and didn’t start liking until making myself with ricotta.

gilthedog

13d

Both. Ya gotta mix the parm and mozzarella in with spinach ricotta and a bit of nutmeg, plus an egg. Bechamel on top.

Oolon42

13d

I've never had it with bechamel, but I think it sounds way better than ricotta. Personally, I think most lasagna has way too much cheese in it.

Empty-Ingenuity-2590

13d

Both have origins in Italy but ..I think the bechamel version tastes much better

sonicjesus

13d

béchamel. Only way I even consider lasagna evermore.

catharticramblings

13d

Bechemel allllll the way (my dad is from Napoli and is a chef and uses bechemel) it’s so beautifully creamy and unctuous. I don’t enjoy the gritty, grainy feel of ricotta.

Kgcampbell

13d

I always use ricotta. Also if you’re feeling extra fancy ricotta is insanely easy to make at home!

Temporary_Choice9136

13d

Just my preference but I think ricotta tastes better than bechamel when cooking lasagna. The creamy, cooling texture of the ricotta is a nice balance to the heavy meat sauce, pasta, and cheeses.

Greylings

13d

Ricotta adds a gritty texture that I’m not a fan of Béchamel all the way.

megaeggplantkiller

13d

why not both!

Thomisawesome

13d

I’m bechamel all the way. But I think this is because every lasagna I’ve ever had with ricotta just uses so much of it, it’s gross. A tiny bit might be good, but people love shoveling that cheese in there.

joezinsf

13d

If you ask someone from Bologna it's bechamel with green (spinach) pasta. That's something to fight to the death for

luciacooks

13d

I grew up with bechamel lasagna but most Peruvian Italian immigration was from Northern Italy as shown by the fusion of spinach pesto, the widespread use of the word Milanese for chicken cutlet, the hopeless addiction to panettone and the lack of any good pizza culture.

PiecesNPages

13d

Always ricotta and mozzarella for the win. My family is Hispanic but that's how we learned to make our lasagna.

mtnclimber4

13d

Feta in a yoke wash instead of riccota, and muster instead of mozzarella. Thank me later

Ju3tAc00ldugg

13d

i prefer the smooth creamy texture of bechamel to the sort of foamy texture of ricotta.

outofpocketmoppet

13d

Béchamel or bust. Ricotta doesn’t taste nearly as good IMHO.

zoeduddde

13d

béchamel everytime for me, not a fan of the texture ricotta gives

vincefran

13d

My mom was from Lucca and she only made her lasagna with beschamel.

Start with thin layer of sauce spread across bottom of pan so lasagna doesn’t stick. Pasta, Beschamel, sauce, Parmesan, mozzarella In that order every layer. ~4 pasta layers or when it reaches top of tray or run out of sauce. The real magic is of course the sauce which she made from scratch. Mmmmmm…

Crafty-Attitude928

12d

I had never heard of using ricotta until I moved to the US either, and most people I know here have not heard about using béchamel :-)

[deleted]

12d

In the UK it's only bechamel. Not ever even seen or heard of a different lasagne

kaboombaby01

12d

Bechamel all day.

AlfhildsShieldmaiden

12d

Bechamel all the way!

Blandwiches25

12d

Second generation Italian with a father from Liguria here. My family, including extended family, almost exclusively make lasagna bolognese with meat sauce and bechamel.

There have been times where lasagna napoletana (ricotta, sliced hard boiled eggs, etc) was made as my father actually grew up in Naples before moving to Canada but it never hit the same.

Artemistical

12d

I use ricotta for lasagnas with red sauace and bechamel for white lasagnas

missyou247

12d

Ricotta is fine, but even the crappiest bechamel lasagna beats the best ricotta lasagna imo

twd000

12d

cottage cheese

RootBeerFloatz69

13d

Both is the correct answer

heyitsEnricoPallazzo

13d

Ricotta

User deleted comment

13d

Sad-Database3677

13d

From my mom’s region, it’s neither.

Bake-258

13d

Bechamel. Cooking school in Tuscany.

ztarlight12

13d

My mother was a fairly picky eater, so growing up I only ever ate lasagna with shredded mozzarella.

As an adult, I use a bechemel now, but every so often I got straight mozz.

he-likes-24

13d

i'm from the north and we don't have the wonderful ricotta they have in the south! given that pretty much only sicily has the glorious ricotta salata, i'd always make it with besciamella if you're not in sicily/have ricotta from there, specifically.

basically, besciamella is good even when it's a bit cheaper/inauthentic, it can always be pretty good. but ricotta (especially in lasagna and other pasta) is a completely different breed in sicily. i think lasagna with ricotta salata is the best lasagna IF you're in sicily and have ricotta salata, but if you're anywhere else, besciamella is where it's at (imo)

RozeMFQuartz

13d

Mornay for us. We’ve tried ricotta but it wasn’t as nice. (I bet if we had better access to real ricotta it may be different?)

Also I know anything I do as a non Italian is an American bastardization but I really like to make a 6 hour bolognese the night before and add that meat sauce into our lasagne. It’s excessive and over the top but damn if it isn’t awesome tasting!

Icarus_Jones

12d

Bechamel.

Because ricotta tastes like the cheese version of Styrofoam.

BitchesBeSnacking

13d

I honestly love both and make lasagna both way’s depending on the meat sauce I’m using

[deleted]

13d

Por que no los dos?

seppia99

13d

Both…. Duh! 😂

Aurin316

13d

There is only one dish where I am not willing to try other interpretations and keep an open mind and lasagna isn’t it.

With that said we are a ricotta family. Willing to have my mind changed.

chaos_wine

13d

I use both lol, unless I don't have time and then I just use ricotta. My family came from Southern Italy so I think it's just regional differences

CorsoMom3367

13d

My husband makes the lasagna in our house. It is incredibly good! He uses cottage cheese because we don’t like ricotta.

windowschick

13d

My mom's family always used ricotta.

My husband's mother used cottage cheese. That's a no go for me.

I'm thinking about trying bechamel next time, because I've always used ricotta. Have made my own for the past several years.

PeachPreserves66

13d

Sooo, why not both? The best lasagne I have ever made was from Samin Nosrat’s “The Big Lasagne” recipe and she uses both. My only departure from her recipe was to sub Marcella Hazan’s bolognese for Samin’s, because I love the flavor profile. Using both ricotta and bechamel gives you the best of both worlds, meltingly delicious ricotta and delightfully creamy bechamel. And, no, the title of Samin’s recipe is not misleading. It is, indeed, a big lasagna. You will need a deep lasagna dish! It is a ton of work (I prepped over two days), but the results are worth it.

Thin_Cauliflower_840

13d

Béchamel is wildly cheaper.

GullibleDetective

13d

Both

RapscallionMonkee

13d

The first lasagna I ever ate (like 50 yrs ago as a small child) had cottage cheese. I didn't have ricotta cheese until years later when my mom tried her hand at it. I would definitely try became though. Sounds delicious. My husband makes a magical homemade Mac 'n Cheese with became in it. I have never heard of a bechamel lasagna. FYI, my childhood was spent in a very poor central Florida town. So lasagna was a very "special occasion" meal. It was definitely fancy food. Even with the cottage cheese.

garynoble

13d

I make a bechamel and stir in my ricotta. Great sauce.

allie06nd

13d

I grew up with ricotta, and it's still my preferred way to do it. I find it can be a little too rich for me with bechamel. I just think ricotta gives it a nicer balance.

helloitskimbi

13d

I do ricotta purely because it's easier and I can buy a decent quality/quanity at the store. But ultimately I would love BOTH.

ophaus

13d

I blend ricotta with some shredded parmesan and fresh spinach, salt and pepper. Makes killer lasagna layers.

filbert04

13d

I make with ricotta and I don’t worry about making a fancy mixture with it like some recipes suggest. Just layer straight ricotta with my other ingredients. Delicious.

ohKilo13

13d

I do both…i do pasta, meat (sauce), béchamel, pasta, ricotta, pasta, meat, bechemel, etc. so basically one layer of ricotta.

Omgletmenamemyself

13d

I like both, but usually use ricotta. It’s what most people are familiar with where I’m at and I usually only make lasagna for a crowd.

GrimmTidings

13d

cottage cheese :)