I have a cousin who makes a great version of lasagna using dollops of cream cheese between the layers and on top. She doesn't spread it over the whole pan, just adds a spoonful here and there in place of a more traditional ricotta cheese layer. It's delicious!

seagrass

That's a big help, Seagrass! I shall 'dollop' to my heart's content! (and hope the thing doesn't slither around when I cut into it! ;-)

Thank you!

I also have a freind who uses it in lasagna, I'm sure she dollops too!

I use marscapone in my 4 cheese sauce which I serve over noodles or as a sauce for stuffed shells. Don't have an exact recipe but basically it's an Alfredo type sauce using cream, parmesan, marscapone, gorgonzola and asiago. You could just use the parmesan and marscapone.

I love mascarpone. Go for it. The richer the better in my book.

Ann

What's the expression: "Never too rich or too thin"?
'Course...if you EAT rich, you're never too thin...on the other hand...it's going to be shared with company, so considering everything else we'll be eating and drinking this weekend...omg...I'll diet on Monday. Again.

I'm going to go for it! D&mn the torpedos! Full speed ahead!!

Thanks ladies....I sincerely appreciate your help! ;-D

FWIW.......I called my friend and asked her how she made her lasagna with mascarpone. She said she puts a few dollops on each cheese layer then smooths it out, sprinkles a good amount of parmesan on the same layer and then spreads on a bechamel sauce. Tomato/meat sauce on alternate layers. She only uses mozarella on the top layer.

So how was it? I find mascarpone slightly sweet. Don't know how I'd care for it in lasagna. That dish is already full of rich flavors.

It's made, dollops and all (actually, it was a bonding experience, with hubby and I dolloping and assembling together! ;-), and in the freezer until Friday evening's dinner.
I certainly will let you know how it turned out in case you ever have a container of mascarpone screaming for attention in your fridges, also! ;-D

Thank you all for your wonderful input and suggestions!
Lynn

Marscapone is wonderful with fresh figs. Sometimes I stuff them with it.

Love my white lasagne mixed layers of ricotta & mozzarella w Bechamel and a layer of mascarpone & Gorgonzola (soft)...topped w becamel is Devine!

When considering classic lasagna with bechamel, mascarpone doesn't seem as far off as using ricotta. If you are using no-boil lasagna noodles, thinly spread mascarpone over them then sprinkle with romano before layering with sauce. You will be surprised at how much more nuanced the lasagna is, less slippery overflow of the cheese, and a better overall lasagna. This makes the sauce the star, so make a good bolognese or a fast doctoring of jarred sauce by adding sweet Italian sausage, you can never have too much garlic, just sautee it first and plenty of fresh basil elevates a heavy sauce to a brighter result. Enjoy!