Lasagne With Five Cheese Recipes

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WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

SIX-CHEESE LASAGNA



Six-Cheese Lasagna image

No one will ever guess how easy this hearty lasagna is to make. No-boil noodles and prepared spaghetti sauce save time and also, extra pots and pans. If your family is like mine, they'll love this! -Jodi Anderson, Vassar, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 11

1 pound ground beef
1 pound bulk Italian sausage
1 jar (24 ounces) meatless spaghetti sauce
2 large eggs, beaten
1 carton (15 ounces) ricotta cheese
1-1/2 cups 4% cottage cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano or Asiago cheese
8 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
6 slices provolone cheese, quartered

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses., Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese., Cover and bake 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting. Freeze option:Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350deg;. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 469 calories, Fat 27g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 1005mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 37g protein.

CLASSIC CHEESE LASAGNA



Classic Cheese Lasagna image

A simple yet robust marinara and a trio of cheeses meld into an intensely flavorful lasagna. A classic, perfected.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

1 pound whole-milk ricotta cheese
1 large egg
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon coarse salt
Freshly ground pepper
1 pound fresh mozzarella
Marinara
Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Steps:

  • Preheat oven to 375 degrees. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
  • Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
  • Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

FIVE CHEESE LASAGNA



Five Cheese Lasagna image

Our family lasagna recipe. Produces a drier lasagna since the noodles are cooked in the sauce. Makes a very large pan - serve with the required salad, garlic toast and a glass of nice red wine.

Provided by Denise

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground round
1 (16 ounce) jar spaghetti sauce
1 (16 ounce) package dry lasagna noodles
1 container ricotta cheese
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded monterey jack cheese
1 1/2 cups parmesan cheese
1 yellow onion, diced
1 green pepper, diced
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 cup red wine (Merlot or Cabernet Sauvignon)

Steps:

  • Brown ground round, onions and green pepper in skillet or dutch oven.
  • When about half browned add the garlic powder, salt, pepper, oregano, basil and thyme.
  • When finished browning, remove from heat and add red wine to deglaze pan.
  • After deglazing, add spaghetti sauce and continue to simmer for approximately 10-15 minutes.
  • The best part here is that you get to sample a little sauce and add any extras you think it needs.
  • Maybe a little more garlic or pepper?
  • Adjust to your tastes.
  • Ladle a small amount of spaghetti sauce into a 9x13 inch pan.
  • This is more to keep the noodles from sticking than anything else.
  • Cover bottom of pan with DRY noodles and add more sauce.
  • Top with one third of all the cheeses- mozzarella, cheddar, jack cheese& parmesan.
  • Add another layer of noodles and coat with the container of ricotta cheese.
  • Sprinkle generously with parmesan and more white cheeses.
  • Add the final layer of noodles, the rest of the sauce, and the rest of the cheeses.
  • Cover pan with aluminum foil and bake at 375 for 30 minutes.
  • Reduce heat to 350 and bake for an additional 30 minutes.
  • Let rest 10 minutes before serving.

Nutrition Facts : Calories 1062.2, Fat 55.3, SaturatedFat 27.5, Cholesterol 173.6, Sodium 1689.2, Carbohydrate 72.1, Fiber 3.5, Sugar 10.8, Protein 59.2

LASAGNE WITH FIVE CHEESE



Lasagne With Five Cheese image

Make and share this Lasagne With Five Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     High In...

Time 2h5m

Yield 9 serving(s)

Number Of Ingredients 15

6 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
1 cup seasoned defatted chicken broth
1 teaspoon salt (to taste)
1/4 teaspoon ground nutmeg
12 lasagna noodles, preferably spinach
1 (15 ounce) container ricotta cheese
1/4 cup chopped Italian parsley
5 tablespoons grated parmesan cheese
1/8 teaspoon coarsely ground black pepper
4 ounces sweet gorgonzola cheese, crumbled
1 cup shredded mozzarella cheese
4 ounces smoked mozzarella cheese, sliced
4 ounces italian Fontina cheese, shredded

Steps:

  • Make the bechamel sauce--melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.
  • Stir in milk; whisk over medium heat until smooth, about 5 minutes; add chicken broth; cook, whisking, until mixture boils and is thick and smooth, about 10 minutes.
  • Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.
  • Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
  • Let noodles sit in a bowl of cool water until ready to use.
  • Heat oven to 350°; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan.
  • Lift the noodles from the water individually and blot dry on paper towels; arrange a slightly overlapping layer of 4 noodles on the bottom of the dish.
  • In a bowl, stir the ricotta, parsley, 2 tablespoons of the parmesan cheese, 1/2 teaspoon salt (or to taste), the black pepper, and 1/8 teaspoon of the remaining nutmeg until blended.
  • Spread in a layer over the noodles.
  • Arrange 4 more noodles in an overlapping layer over the ricotta.
  • Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.
  • Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.
  • Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.
  • Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.
  • Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.

FIVE-CHEESE LASAGNA



Five-Cheese Lasagna image

I prepared this for a Cub Scout banquet. It was easy since there was nothing to do at the last minute but cut and serve. It was a big success.-Todd Newman, La Porte, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 120-150 servings.

Number Of Ingredients 16

6 packages (16 ounces each) lasagna noodles
10 pounds bulk Italian sausage
10 medium onions, chopped
30 garlic cloves, minced
11 cans (29 ounces each) tomato sauce
2/3 cup dried basil
3 tablespoons ground nutmeg
2 tablespoons fennel seed, crushed
1 tablespoon salt
1 tablespoon pepper
6 cartons (32 ounces each) ricotta cheese
10 pounds shredded part-skim mozzarella cheese
4 cartons (8 ounces each) grated Parmesan cheese
5 blocks (5 ounces each) Romano cheese, grated
10 packages (6 ounces each) sliced provolone cheese, cut into strips
1 cup minced fresh parsley

Steps:

  • In a stockpot, cook noodles in boiling water for 5 minutes; rinse in cold water and drain. , In several large skillets, cook sausage onions until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes. , Grease ten 13-in. x 9-in. baking dishes. In each dish, layer with about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella cheese, about 1/3 cup Parmesan cheese, 1/4 cup Romano and three slices provolone. Repeat layers. Top with four noodles, about 1-1/2 cups of tomato sauce, 1 cup mozzarella cheese and about 1 tablespoon parsley. , Bake, uncovered, at 375° for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving.

Nutrition Facts : Calories 177 calories, Fat 12g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 387mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

5-CHEESE LASAGNE



5-Cheese Lasagne image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small white onion, diced
1 clove garlic, minced
One 16-ounce can crushed tomatoes
1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
Salt and freshly ground black pepper
One 16-ounce package lasagne noodles (which contains approximately 16 to 20 noodles)
4 ounces mascarpone cheese
4 ounces ricotta cheese
1/2 cup grated Parmesan (about 4 ounces)
2 large eggs
1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
1/2 pound sliced provolone
1 cup shredded mozzarella (about 8 ounces)

Steps:

  • Bring a large pot of salted water to a boil for the lasagne noodles.
  • To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
  • Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
  • This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
  • Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
  • The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
  • Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

CHEESE LASAGNA



Cheese Lasagna image

An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.

Provided by MOLSON7

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package lasagna noodles
4 cups ricotta cheese
¼ cup grated Parmesan cheese
4 eggs
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
  • In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
  • In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
  • Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
  • Bake 45 minutes, or until cheese is bubbly and top is golden.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g

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21 Five Cheese Lasagna Recipe. 5-Cheese Lasagne. 2 hr 10 min. Ricotta cheese, mascarpone cheese, olive oil, crushed tomatoes, italian seasoning. 4.5 20. Food Network. Homemade Lasagna Recipe. 3 hr . Sweet italian sausage, ricotta cheese, tomato sauce, lasagna noodles, provolone cheese. 4.9 169. Tastes of Lizzy T . Five Cheese Lasagna. 1 hr . Cottage cheese, …
From selectedrecipe.com


☑ GLUTEN FREE LASAGNA RECIPE BARILLA | LYNDA'S WEB
2022-03-28 Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally. Place the lasagne sheets, sauce and filling in the baking dish to your liking. Cook 5 minutes or until heated through; Barillla gluten free oven ready lasagna; 4 cups (453 grams) shredded mozzarella, divided.
From lynda-browner.github.io


21 BEST 5 CHEESE LASAGNA RECIPE - SELECTED RECIPES
How to layer a lasagne…. First, spread an even layer of bolognese sauce over the base of an oven-proof dish. Then, place a single layer of pasta sheets on top. …. Next, spread over a layer of the white sauce (or béchamel) and repeat the process until both sauces are used up.
From selectedrecipe.com


PREGO LASAGNA SOUP RECIPE - THIS AS BEST ONLINE DIARY STILLS GALLERY
2022-06-25 Ad Make Our Easy Classic Lasagna Recipe Loaded W Meat Cheese Prego Goodness. Top with the remaining 4 lasagna noodles remaining beef mixture and the remaining Parmesan cheese. Or higher for 15 seconds about 30 minutes. Brown ground beef on stove and drain. From frozen bake covered for 1 hour 5 minutes or until hot. Let stand 5 minutes.
From talleytransinc.blogspot.com


5-CHEESE LASAGNE - MEDITERRANEAN RECIPES
You can never have too many Mediterranean recipes, so give 5-Cheese Lasagne a try. This recipe makes 12 servings with 399 calories, 21g of protein, and 20g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of canned tomatoes, provolone, parmesan, and a handful of other ingredients are all it ...
From fooddiez.com


THE EASIEST COTTAGE CHEESE LASAGNA - MIDWEST FOODIE
2021-10-20 Drizzle with a heaping ½ cup of the meat sauce. Top with the remaining 3 noodles. Spread remaining meat sauce over the noodles in an even layer. Sprinkle lasagna with remaining shredded mozzarella and Parmesan cheeses. Cover tightly with foil and bake for 30 minutes. Remove foil and bake for another 5 minutes.
From midwestfoodieblog.com


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