Best Five Cheese Lasagna Recipes

FIVE-CHEESE LASAGNA

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.

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.

FIVE CHEESE SPINACH AND MUSHROOM LASAGNA

Steps:

• 1. Preheat your oven to 375°F/190°C and get out an 8-inch by 8-inch casserole dish. 2. Get out your biggest skillet, drizzle a little bit of olive oil in the pan, and turn the heat to medium. Give this a minute or two to warm up; then toss in about half of your mushrooms or as many as will comfortably fit without crowding (like me, mushrooms don't like crowds, and they'll not get crispy if too many are in the pan). Sprinkle with some salt and pepper and add more oil if you need to, flipping these over as they brown on one side. Cook up the rest of the mushrooms and set them aside to cool. 3. Make your béchamel sauce: Put the butter into a saucepan over medium-low heat, and when it melts, sprinkle in the flour, little by little, stirring the entire time with your wooden spoon. Slowly add the milk, stirring as you do so so you don't get lumps. Add the salt, pepper, and nutmeg. Taste. Set this aside, too. 4. In a bowl, whisk together the ricotta, egg, herbs, along with a little salt and pepper. Make sure to taste this, too, to make sure the flavors are balanced. 5. Now, assemble your lasagna. Put a tiny bit of sauce in the bottom of your casserole and spread this around. Add a layer of the uncooked lasagna noodles and half of: the ricotta/mushrooms/spinach/Emmenthal/mozzarella/goat cheese, and one-third of the béchamel sauce. Add a second layer of the noodles and the other half of the mixture, along with a second-third of the béchamel sauce. Add your final layer of noodles, top with the last third of the béchamel, and top with the parmesan. Cover with foil and bake for 40 minutes; remove the foil and bake for another 10 minutes, or until the lasagna is bubbly. Let cool for 5 to 10 minutes before serving. You may want to pass the parmesan at the table, because there's really not much cheese in this