Lasagna Cheese Mix

I really don’t know what you’d use this for other than making lasagna, but I welcome your suggestions. I’m sure there’s a ton of delicious ideas out there. Like cheese bread? Or pasta bake? IDK come at me with ideas. Let’s find out.

As you’ve probably noticed, this is not authentic. Technically nothing is authentic, so let go of that idea. Just have fun.

Lasagna Cheese Mix

A cheese mixture for lasagna, just like it says.
Prep Time 30 minutes
Course Main Course
Cuisine American, Italian


  • 1 mixing bowl
  • 1 cheese grater or shredder
  • 1 mixing spoon


  • 8 oz aged parmesan reggiano
  • 8 oz asiago
  • 8 oz pecorino romano
  • 2 lbs whole milk ricotta
  • 1 pint full fat cream
  • 3 eggs
  • basil


  • Mince the basil. Or don't. What am I, your mom?
  • Ricotta, eggs, and cream should be room temp.
  • Parmesan, asiago, and romano should be cold so they grate/shred easier.
  • Shred cheeses into a bowl.
  • Fold in ricotta and eggs.
  • Titrate cream until mixture is spreadable.
  • Add basil leaves to cheese mix and fold in.
  • Pull cheese mix up the side of the bowl. It should be wet but no cream should run out.


If you added too much cream, just soak it up with a paper towel.