Mozzarella and lasagne

Recently someone posted requesting veggie lasagne recipes. I was happily on my way to trying one when I realized I might have the wrong backup. I bought fresh mozzarella, the kind in water, but I'm wondering if that's the right type to use in lasagne. Last night I made a delicious sandwich with it, and put it on the panini press at home. It's a different kind of melt, almost chewy. Have any of you had experience making dishes with fresh mozzarella versus the grated-packaged variety? Thanks!