Ricotta, mozzarella, and Parmesan in lasagna are all cheeses.
They are different Italian dairy products with distinct textures and uses. Ricotta is soft and fresh, mozzarella is mild and stretchy, and Parmesan is a firm, aged cheese commonly grated over the dish. Together, they can provide creaminess, melting quality, and a salty, savory finish.
Lasagna recipes vary widely by region. Neapolitan lasagna may combine ricotta and mozzarella with meatballs, sausage, eggs, and Neapolitan ragù. In Emilia-Romagna, lasagne alla bolognese more commonly uses béchamel and Parmesan, with ragù between the pasta sheets.
A common mix-up is treating every filling as interchangeable. Cheese is a broad ingredient category, while ricotta, mozzarella, and Parmesan remain specific cheeses with different culinary roles. Lasagna can also contain meat, vegetables, and sauces, but those ingredients do not change the classification of these three foods.