Part skim milk tends to melt into a congealing blob; whole milk will melt and give you the stringy pull. (Both types are available as 'fresh' or block.) Some use a blend of the two, or add some fontina or provolone to give added melty stringiness and flavor.

I've always had the best luck with supermarket whole milk 'Polly-O' brand from Kraft.


On edit: here's an article on pizza making, and a test of the various types of mozzarella. Looks like what you want is the low-moisture whole milk type. In their tests, the Polly-O came out on top.

http://slice.seriouseats.com/archives/2011/02/the-pizza-lab-the-best-low-moisture-mozzarella-for-pizzas.html

fresh (medium soft), block and bag shredded.

thanks so much for pizza article - I love making pizza !

is some sort of imitation cheese. Or low fat, which is bad enough. Then there's no fat which is an abomination.

I'd say read the label carefully. If there's a good cheese section in the store where you shop, one separate from the standard packaged stuff, one with specialty cheeses, see if there's a mozzarella there, and give that a try.

I love a good lasagna and I haven't tried making it enough to get good at it. It's something I often order at Italian restaurants.

in balls, in water. They also have something similar in a pouch - Italian brand.

Think I will research making my own again.

Since there are only two of us at home now, haven't made lasagna in a while, but I'd only put the mozzarella on top. I used fresh whole milk mozzarella, that was very creamy. I agree that the recipes call for a lot of cheese, but I never used that much mozzarella. I made almost a ricotta pudding using more eggs and more parmesan than most recipes call for. For my meat sauce, I'd use crumbled Italian sausage and ground turkey. I'd make the lasagna red and green, the meat sauce being the red layer and then I made a layer with spinach and mushrooms for the green layer, putting the white ricotta cheese mixture over each.

And yes, the tomato sauce needs to be well seasoned. I am not a big fan of oregano, but the tomato sauce for lasagna needs it.

Making is a big affair, lots of steps to follow and lots of dirty pans and bowls, that's another reason why haven't made it lately. One good thing about it is that it freezes well and I'd always make enough to freeze some for another meal.

Never had a problem with my noodles, used the old fashioned kind that you cook in boiling water. I'd drain them, leave them in the colander and take them out one by one as I built my lasagna.

My kitchen is torn up now,, getting new appliances and counter-tops next week, I think after everything is back in place, I'll make some lasagna.

and more sauce then called for...my family loves my lasagne...when I do boil noodles I put oil in the water...and it works fine...remember it won't really matter if you have a broken noodle as sauce covers it all and cheese.