5-CHEESE LASAGNE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
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
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
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
WORLD'S BEST LASAGNA
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
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
FIVE CHEESE LASAGNA
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
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
OLIVE GARDEN 5-CHEESE LASAGNA (COPYCAT RECIPE)
Really good lasagna! If you love Olive Garden's 5-cheese lasagna then you'll love this one! We like it with 1/2 lb. ground beef and 1/2 lb. Italian sausage in it.
Provided by Teresa M
Categories One Dish Meal
Time 2h
Yield 8-9 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter with medium heat in heavy 1 quart saucepan.
- Add flour and stir until well blended; cook until frothy.
- Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
- Cook and stir until thickened (3-4 minutes).
- Chill while mixing other ingredients.
- Drain and mince tomatoes and garlic.
- Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
- Add 1-1/2 cups of cooled cream sauce and mix until well blended.
- Refrigerate, reserving 1/2-cup for later use.
- Cook lasagna noodles according to package directions.
- Cool under cold water and drain.
- Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
- Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
- Repeat pasta and cheese layering; top with remaining three lasagna noodles.
- Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.
- Preheat oven to 350 and bake for 1 hour.
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