Ricotta is often layered in American-style lasagna instead of béchamel. The soft, slightly sweet Italian whey cheese is commonly mixed with egg, herbs, and seasonings before being spread between pasta sheets.
This style reflects the influence of southern Italian and Italian-American cooking. Traditional northern Italian lasagna, especially lasagne alla bolognese, generally uses béchamel with ragù and Parmesan. Southern and Italian-American versions more often use ricotta, frequently alongside mozzarella and a tomato-rich meat sauce.
The substitution changes both texture and flavor. Béchamel creates a smooth, creamy layer that blends into the sauces, while ricotta gives lasagna a thicker, grainier filling. Cottage cheese is sometimes used as a practical substitute for ricotta, particularly in North American recipes, but it is not the usual name for the cheese associated with this style.