Cheese is the heart of every great lasagna. It binds the layers, enhances the sauce, and creates that golden, bubbling crust that signals pure comfort. But not all cheeses melt the same—or taste the same. From mild and creamy to sharp and savory, some varieties are better suited for structure, while others are built for meltability and bold flavor.

Here’s a ranked guide to the best cheeses for lasagna based on how well they melt and what they bring to the table in taste. Whether you’re sticking with the classics or experimenting with new blends, this list will help you create a lasagna worth remembering.

1. Mozzarella
   Melt Factor: 10/10
   Flavor: Mild, milky, slightly salty

No lasagna is complete without mozzarella. It melts beautifully, stretches into those satisfying cheese pulls, and adds a creamy finish. Use low-moisture mozzarella for better melt and less sogginess. For more melt power, shred it yourself instead of buying pre-shredded.

Explore quality options at Murray’s Cheese.

2. Ricotta
   Melt Factor: 3/10
   Flavor: Fresh, slightly sweet, fluffy

Ricotta doesn’t melt like mozzarella—it holds its form—but it brings creaminess and texture to the inner layers. Often mixed with egg and herbs, it acts as a rich, creamy counterpoint to red sauce and noodles. Some home cooks swap in cottage cheese for a lighter, slightly tangier option.

Compare ricotta varieties at Cheese.com.

3. Parmesan (Parmigiano-Reggiano)
   Melt Factor: 4/10
   Flavor: Nutty, salty, deeply savory

Parmesan is your umami booster. It doesn’t melt smoothly like mozzarella but adds sharpness and depth, especially when sprinkled on top. Use it to finish your lasagna or mix it into ricotta for a more complex filling.

Look for true Parmigiano-Reggiano at Murray’s Cheese.

4. Fontina
   Melt Factor: 9/10
   Flavor: Buttery, slightly earthy, rich

Fontina melts easily and blends well with other cheeses, making it a great addition to your cheese mix. It adds body and smoothness without overpowering the dish.

Learn more about Fontina at Cheese.com.

5. Provolone
   Melt Factor: 8/10
   Flavor: Tangy, sharp, slightly smoky (depending on age)

Provolone offers a deeper flavor profile than mozzarella and still melts well. It’s excellent layered in with other cheeses, especially if you want a slightly sharper lasagna.

6. Béchamel (White Sauce)
   Melt Factor: 7/10
   Flavor: Creamy, neutral, subtly nutty when made with butter

Technically not a cheese, but this French-style white sauce—made from butter, flour, and milk—acts like a cheese in many white lasagna recipes. It adds silkiness and elevates dishes like spinach or mushroom lasagna. You can mix in grated cheese like gruyère or parmesan for added richness.

Try béchamel in your next lasagna and pair it with a meatless filling for balance.

7. Asiago (Optional, for Bold Flavor)
   Melt Factor: 6/10
   Flavor: Sharp, nutty, assertive

Use sparingly, but Asiago can kick your lasagna into gourmet territory. Add it to the top layer or blend a small amount into your ricotta mixture for a sharp punch.

Final Blend Tip: The Power of Cheese Combinations

For the best results, combine cheeses for balance:

• Mozzarella for melt
  
• Ricotta for creaminess
  
• Parmesan for flavor
  
• Optional: Fontina or Provolone for richness
  

Mixing two or three cheese types ensures a lasagna that’s melty, flavorful, and texturally interesting.