This week we asked our Facebook fans a question, “Can you use mascarpone in lasagna?” and the answer is yes! However, there are some things to consider before swapping out that mascarpone for ricotta cheese.
If you’re making a vegetarian lasagna, it’s recommended to use ricotta instead of mascarpone because otherwise you’ll need to add eggs which may not be vegetarian.
If you’re making a meat lasagna, then using the more traditional cheese like mozzarella is acceptable. The video below shows you how to use Mascarpone in a vegetarian lasagne.
What is Mascarpone?
Mascarpone is a type of cheese that’s traditionally made from milk. It comes in various flavors and is used to create many cheeses. Depending on the style you choose, mascarpone can have cream or milk added to it. Mascarpone is used for making cheeses like Brie, Swiss and Camembert, among others.
However, mascarpone isn’t just a cheese. It is also used as an ingredient in cooking and baking. Commonly it’s added to pastas, desserts and sauces like pesto sauce and marinara sauce.
What are the differences between Ricotta and Mascarpone Cheese?
Ricotta cheese and mascarpone cheese are both cheeses. However, their names may differ depending on the country you live in. Ricotta is made from milk and is traditionally eaten in Italy. In fact, it’s one of the most popular cheeses to eat in Italy because it’s so easy to make. It’s also frequently used as a topping or dip for pasta or pizza.
Mascarpone cheese comes from sheep’s milk and is made by inoculating cheesemakers with mold spores to produce whey. Because of this, mascarpone can spoil more quickly than ricotta because it doesn’t have long enough shelf life compared to ricotta, which has a much longer shelf life.
To learn more about these different types of cheeses and how they differ from one another, check out this video .
Differences Between Using Ricotta and Mascarpone in Lasagna
There are some important differences between the two. Ricotta can be made from buffalo milk, which is an awesome choice if you’re making a vegetarian lasagna. If you’re making a meat lasagna, then mozzarella and ricotta will work just fine because they’re dairy-free.
Recipe For A Vegetarian Lasagna With No Eggs or Butter
* 1/3 cup water
* 1/2 package of silken tofu
* 4 cloves garlic, minced or grated on a microplane grater (or minced or mashed by hand)
* 1 teaspoon brown sugar or honey (to taste)
* 2 teaspoons Italian seasoning blend (use a mixture of both oregano and thyme to get the most authentic flavor possible) * 26 ounces lasagna noodles * Parmesan cheese * Sliced mushrooms, sun-dried tomatoes, and/or spinach of your choice Directions: Stir water into tofu until no clumps form. Place tofu in food processor along with garlic and spices.
Process until smooth, adding more water if needed. Add tofu mixture to a large bowl with the rest of the ingredients.
Mix well. Preheat oven to 400 degrees F. Bring a pot of salted water to boil for your noodles. Cook noodles according to package directions, until al dente.