Six Cheese Lasagna Recipes

SIX CHEESE LASAGNA

Steps:

• Method for Sauce: 1. Heat the olive oil in a saucepan over medium heat. 2. Sauté the garlic and crushed red pepper until softened. 3. Add the tomatoes, the reserved juice, basil, oregano, bay leaf and salt. 4. Stir in tomato paste. 5. Bring to a boil, and lower the heat to medium-low. 6. Simmer for about 30 minutes, uncovered, stirring now and then. 7. Discard bay leaf. Method for Lasagna: 1. In a black cast iron pot, brown ground round with chopped onions over medium-high heat. 2. Cook meat until it is browned, drain excess fat. 3. Pre-heat oven to 250° F. 4. Cook lasagna noodles, four at a time, in large pot of boiling salted water until al dente. 5. Drain then cover with cold water, to keep from sticking, and set aside. 6. Mix Fontina cheese, Romano cheese, Asiago cheese, Provolone cheese and Romano cheese together. 7. Drain pasta and pat dry. 8. Spread 2 Tablespoons of olive oil on the bottom up the sides of a baking dish (about 9"x13"). 9.Cover the olive oil with a layer of pasta - lengthwise across the pan. 10. Spread one third of ricotta cheese evenly over noodles. 11. Sprinkle about one half cup of the dry cheese mixture over sauce. 12. Pour a cup of the tomato sauce over pasta and spread it out. 13. Lay down another layer of pasta at right angles to the sheets of pasta in the first layer. 14. Cover this with ricotta, dry cheese mixture and sauce. 15. Add half of the browned meat and onion mixture, spread it out. 16. Add another layer of pasta, at right angles. 17. Cover this with ricotta, dry cheese mixture and sauce and the remaining meat mixture. 18. Top with another layer of pasta, remaining sauce and cheeses. 19. Cover the casserole with foil. 20. Bake for one hour or until heated through. 21. Remove the foil and bake until the top gets slightly crusty. 22. After taking it out of the oven, allow the lasagna to cool for 15 minutes before serving. 23. Slice into six pieces and serve.

5-CHEESE LASAGNE

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.

SIX-CHEESE LASAGNA

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°.

WORLD'S BEST 6-CHEESE LASAGNA

Steps:

• sauce:.
• in a medium saucepan combine whipping cream, butter or margarine, and grated parmesan cheese. cook over medium low heat until smooth. remove from heat. sauce will thicken upon standing.
• preheat your oven to 425°F.
• cook lasagna noodles as directed, run through cool water, set aside.
• in a large baking pan, spread a small amount of spaghetti sauce on the bottom and cover with the first layer of lasagna noodles.
• beat an egg into the ricotta cheese to make it easier to spread, and spread a thin layer over the noodles.
• sprinkle a 3rd of the feta cheese over the ricotta, slice the mozzarella and use half to cover, sprinkle with a 3rd of both fontina and asiago.
• add the next layer of noodles.
• pour half of the alfredo sauce on top of the noodles. it does not matter if the sauce hasn't thickened, it will be easier to spread and it will thicken in the oven.
• sprinkle a 3rd of feta cheese, a 3rd of fontina, and a 3rd of asiago over the alfredo sauce.
• add the next layer of noodles.
• pour the remaining alfredo sauce over the top layer, use about 1 cup of the spaghetti sauce or tomatoes as well to cover.
• add the remaining feta, fontinella, and asiago cheeses. slice the last half of the mozzarella and place on top to cover. sprinkle with remaining cheeses, basil and red pepper flakes.
• loosely cover with foil and bake for thirty minutes. remove foil and cook until cheese is slightly browned and bubbly.

SIX CHEESE LASAGNA RECIPE

Steps:

• In lrg skillet, cook beef and sausage over med heat until no longer pink; drain. Stir in spaghetti sauce. In lrg bowl, combine the eggs, ricotta, cottage, parmesan and romano cheeses. Spread 1 1/2 c sauce mixture in two greased 9x9" pans. Top with a couple noodles. Spread 1 1/2 c sauce to edges of noodles, in both containers. Sprinkle with 2 c mozzarella cheese, divided between the two. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese. cover and bake for 50 mins. Uncover and backe 10 mins. Let stand for 15 mins before cutting. Cover and freeze the second unbaked casserole for up to 3 months. To use, thaw in refrigerator overnight. Remove from the fridge 30 mins before baking. Bake as directed

FOUR CHEESE LASAGNA RECIPE

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 6-8 minutes (you want them to be slightly undercooked); drain.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth.
• Spoon a little of the sauce mixture in the bottom of a 9x13 baking pan or dish.
• Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the Parmesan cheese over the noodles.
• Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Top pan with foil and place in the freezer.
• When ready to eat, thaw in the fridge overnight.
• Remove from the fridge 30 minutes before baking. Preheat oven to 375 degrees and bake for 30 to 45 minutes or until cheese is bubbly and golden.

FIVE CHEESE LASAGNA

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.

CHEESE LASAGNA

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.

EASY FOUR CHEESE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 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.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

CLASSIC CHEESE LASAGNA

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.

EASY HOMEMADE LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, cook and stir Italian sausage until brown.
• Add onions and mushrooms; saute until onions are clear.
• Stir in spaghetti sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 9x13-inch pan.
• Layer with 1/2 of the uncooked lasagna noodles, 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella.
• Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese.
• Bake for an additional 15 minutes.
• Remove from oven, and let stand 10 to 15 minutes before serving.