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Lasagna Cheese Mix

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

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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