Quick Answer
Traditional lasagna can be made with either bechamel sauce or ricotta cheese as the filling layer. Bechamel sauce lasagna is more common in Northern Italy, while ricotta lasagna is more popular in the South. Both are considered authentic and traditional recipes. The key components of classic lasagna are the pasta sheets, ragù (meat sauce), parmesan cheese, and a creamy white layer, whether bechamel or ricotta. The differences are in the flavor and texture.
Bechamel vs Ricotta Lasagna
Bechamel and ricotta lasagnas have some key differences:
Bechamel Lasagna
– The creamy layer is a bechamel sauce made from milk, butter, and flour.
– It has a smooth, creamy texture.
– The flavor is subtle and savory.
– It solidifies when baked.
– More common in Northern Italian lasagna recipes.
Ricotta Lasagna
– The creamy layer is ricotta cheese mixed with eggs.
– It has a grainier, fluffier texture.
– The flavor is fresh, milky, and tangy from the cheese.
– It remains soft and moist when baked.
– More popular in Southern Italian lasagna recipes.
Origins and History
Lasagna has ancient origins dating back to the Middle Ages in Italy. The earliest lasagna was made simply with thin slices of pasta dough layered with meat ragù. Over time, Northern and Southern Italy developed their own traditional styles.
Northern Italian Lasagna
In Northern Italy, especially Emilia-Romagna, lasagna layered with béchamel sauce became popular. Béchamel is a creamy white sauce made from butter, flour, and milk. The French culinary technique became incorporated into Northern Italian cuisine. The butter and flour-based sauce balanced the rich meat ragù in a hearty lasagna.
Southern Italian Lasagna
In Southern Italy, ricotta cheese was more commonly used as the filling. Ricotta blended with eggs produces a moist, creamy layer with a fresh dairy flavor. Ricotta cheese was widely available in the South, where grazing sheep and cows produced large quantities of milk for cheese production. The ricotta lasagna style became a staple in Naples and surrounding regions.
Regional Styles in Italy
Today, both bechamel and ricotta lasagna are considered authentic in different parts of Italy.
Northern Italy
In Northern Italian regions like Emilia-Romagna, Liguria, Lombardy, and Tuscany, lasagna with béchamel is the norm. Béchamel is suited to the Northern cooking style where butter, cream, and French techniques are embraced.
Famous Northern lasagna recipes include Lasagna Bolognese from the Emilia-Romagna city of Bologna. It layers ragù with béchamel and Parmigiano Reggiano cheese.
Southern Italy
In Southern regions like Campania, Basilicata, Calabria, and Sicily, ricotta lasagne is more traditional. Ricotta produces a softer, moister lasagna suited to the Southern style.
Classic Southern Italian lasagna recipes include Lasagna Napoletana from Naples made with local ricotta, mozzarella, parmesan, and ragù.
Central Italy
In Central Italian regions like Lazio and Abruzzo, both styles can be found depending on local tastes and ingredients. The farther North, the more common bechamel is, while ricotta is favored as you move South.
Rome-style lasagna is a happy medium between the two, layering both ricotta and a small amount of bechamel. This balances the richness and slight tang of ricotta with the even creaminess of béchamel.
Popularity in the United States
When Italian immigrants brought lasagna recipes to the United States in the late 19th and early 20th centuries, ricotta became the more common filling nationwide. Some reasons ricotta lasagna took hold include:
– Ricotta was more accessible than European-style béchamel ingredients.
– Southern Italian immigrants outnumbered Northern.
– American dairy farms produced high volumes of ricotta cheese.
– Ricotta lasagna is cheaper and easier to make than béchamel.
As a result, most lasagna recipes in the U.S. today call for ricotta cheese rather than béchamel. However, both remain fundamentally Italian and traditional.
Nutrition
Lasagna made with béchamel sauce or ricotta cheese have some nutritional differences:
| Nutrition per 100g | Béchamel Lasagna | Ricotta Lasagna |
|---|---|---|
| Calories | 163 | 174 |
| Fat | 8g | 9g |
| Protein | 8g | 11g |
| Carbs | 13g | 9g |
While the differences are modest, ricotta lasagna contains more protein and less carbs than béchamel. The higher fat and calories in ricotta comes from the full-fat cheese.
Flavors
The taste and texture of béchamel vs. ricotta lasagna also differs:
Béchamel
– Subtler, savory flavor
– Smooth, creamy, and uniform texture
– Delicate and rich
Ricotta
– Fresh, tangy, milky cheese flavor
– Fluffier, moister texture
– Bright, rich, and moist
Béchamel makes a more subtle, elegant lasagna while ricotta is brighter in flavor. The textures reflect their ingredients, with béchamel being perfectly smooth and ricotta light and moist.
Difficulty
Béchamel sauce requires making a roux with butter and flour then whisking in milk. Ricotta cheese is simply mixed with eggs. This makes ricotta lasagna faster and easier for home cooks. However, when made properly, béchamel contributes incredible richness and sophistication.
Cost
Ricotta cheese is typically cheaper than béchamel ingredients like butter, flour, and milk. Choosing ricotta can make lasagna more budget friendly. However, béchamel makes a more elegant lasagna for special occasions.
Nutritional Value
Both styles are rich and high in calories, fat, carbohydrates, and protein. Béchamel lasagna has slightly higher amounts of fat and carbs, while ricotta provides more protein. Overall the differences are small, so both can fit into a balanced diet. Moderating portion sizes is recommended.
Variations
Lasagna made with a combination of béchamel and ricotta is popular in Central Italy to balance the two textures and flavors. Cottage cheese or mascarpone are sometimes used too. Meatless veggie lasagna substitutes the ragù with vegetables, retaining the creamy filling.
How to Choose
When deciding between traditional bechamel or ricotta lasagna, consider:
– Regional tradition – Northern or Southern Italian style
– Ease of preparation – ricotta is simpler
– Budget – ricotta is more affordable
– Flavor preferences – delicate bechamel or bright ricotta
– Texture preferences – creamy smooth vs. fluffy moist
Both are excellent comfort foods and Italian classics. It comes down to personalized taste, time, budget, and the flavors you most enjoy.
Conclusion
While Italy is unified as one country today, there remains delightful regional diversity in its cuisine. Both béchamel and ricotta lasagna are fundamentally Italian and have standing as traditional recipes, despite hailing from different areas.
The richness of Northern béchamel suits cooler climates, while the freshness of Southern ricotta pairs perfectly with sunnier regions. American preferences gravitated toward the familiar tang of ricotta, but Italy’s sophisticated bechamel lasagna remains beloved in the North.
When preparing this beloved dish, embrace the regional strengths of either creamy, elegant béchamel or the bright, luscious ricotta. With layers of pasta, savory ragù, and melted cheese, you can’t go wrong upholding the timeless Italian tradition of lasagna.