Fresh mozzarella is a star in lasagnas that lean lighter and fresher. Imagine a spring vegetable lasagna with zucchini, basil, and a light tomato sauce—the creamy, unctuous fresh mozzarella is the perfect counterpart. It’s like a summer day in a baking dish.
It’s also magnificent in a classic, simple lasagna alla Bolognese. The rich, slow-cooked meat sauce loves the bright, milky pops of fresh mozzarella. You get these incredible, soft pockets of cheese that are completely different from the uniform stretch of its low-moisture cousin. Variety is the spice of life, and cheese.
Baked lasagna with ground beef ricotta and fresh mozzarella | Premium
The Layering Dance: A Little Goes a Long Way
Don’t go overboard! Because fresh mozzarella is so moist, you don’t need to pile it on like you would with shredded cheese. Use slices in moderation—one or two layers of it is plenty. Mix it up by using shredded low-moisture mozzarella for the main pull, and add strategic pockets of fresh mozzarella for flavor surprises.
Pro tip from your friendly kitchen cheerleader: add the fresh mozzarella in the top layer or the middle layer, not the bottom. This keeps it from sinking into a puddle. You’ll get beautiful, golden-brown blobs of bliss that make everyone go, “Wow, what’s that?”
And please, do yourself a favor: buy the good stuff. The fresh mozzarella packed in water from a deli counter, or even the high-quality brand in the dairy aisle. Your taste buds will throw you a parade.
