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
LASAGNE WITH FIVE CHEESE
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
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
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
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.
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