What hard cheese from Emilia-Romagna is often used in lasagna?

The hard cheese from Emilia-Romagna often used in lasagna is Parmigiano-Reggiano. Its firm, granular texture and concentrated savory flavor make it ideal for sprinkling between layers or browning over the top.

Parmigiano-Reggiano is produced from cow’s milk in a legally defined area that includes Parma, Reggio Emilia, Modena, and part of Bologna in Emilia-Romagna, plus limited areas across the regional borders. The cheese is aged for at least 12 months, though many wheels mature much longer and develop deeper, nuttier flavors.

In lasagne alla Bolognese, it is commonly paired with ragù, béchamel, and pasta sheets. It helps season the dish while adding umami and a crisp, golden surface during baking. The cheese’s name combines the Italian names for Parma and Reggio Emilia.

Grana Padano is a close relative and can also be grated over pasta, but it is not the stored answer to this question. Mozzarella is softer and melts differently, while Pecorino Romano is made from sheep’s milk and has a sharper, saltier character.