Best 7 Five Cheese Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary masterpiece with our Five-Cheese Lasagna, a symphony of flavors and textures that will tantalize your taste buds. This lasagna is a harmonious blend of five delectable cheeses – ricotta, mozzarella, Parmesan, Asiago, and fontina – each contributing its unique flavor profile to create a rich and creamy filling. Layered between tender lasagna noodles and a savory meat sauce, this dish is baked to perfection, resulting in a golden-brown crust and a gooey, irresistible center. Our diverse collection of lasagna recipes offers variations to suit every palate, from a classic lasagna Bolognese to a vegetarian lasagna packed with fresh vegetables. Whether you prefer a traditional or a more creative take on this Italian classic, we have the perfect recipe for you.

Let's cook with our recipes!

EASY LASAGNA RECIPE



Easy Lasagna Recipe image

This easy lasagna recipe is the ultimate in comfort food! A delicious classic, this meatless cheese lasagna comes together quickly and easily.

Provided by Christi Johnstone

Categories     Main Course

Time 1h15m

Number Of Ingredients 7

48 oz Jar Spaghetti Sauce
30 oz Ricotta Cheese
2 Eggs
1/2 cup grated parmesan cheese
2 tsp parsley (dried or finely chopped)
2 cups grated mozzarella cheese
12 lasagna noodles (do not need to be "no bake", regular are fine)

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 13x9 inch baking pan.
  • In a large bowl, combine ricotta cheese, eggs, parmesan cheese, parsley and one cup of mozzarella cheese. Mix until well combined.
  • To assemble lasagna, place 1 and 1/2 cups of spaghetti sauce in the bottom of the prepared baking pan. Gently place four lasagna noodles onto sauce. Most 13x9 inch pans will fit three noodles length (13" side) wise, and a shorter, broken noodle width (9" side) wise.
  • Add approximately 1/3 of the cheese mixture to the top of the noodles, and gently spread across noodles. Top cheese with 1 cup of sauce, then noodles, then cheese again. Repeat one more time, finishing with a final layer of sauce. Sprinkle remaining mozzarella cheese evenly over the sauce.
  • Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 10 minutes. Remove from oven and allow to stand for ten minutes prior to serving.

Nutrition Facts : Calories 339 kcal, Carbohydrate 30 g, Protein 20 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 847 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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

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

OLIVE GARDEN 5-CHEESE LASAGNA (COPYCAT RECIPE)



Olive Garden 5-Cheese Lasagna (Copycat Recipe) image

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

1/4 cup butter
1/4 cup flour
2 cups milk
1/4 cup sun-dried tomato packed in oil, minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated parmesan cheese
1/2 cup grated romano cheese
1/2 teaspoon salt
1 teaspoon black pepper
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or 1 cup regular lasagna noodle, if unavailable
marinara sauce, as desired
extra parmesan cheese, freshly grated

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.

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.

BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

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

Tips:

  • Use fresh ingredients. Fresh mozzarella, ricotta, and Parmesan cheeses will give your lasagna the best flavor.
  • Don't overcook the noodles. Al dente noodles will hold their shape and texture better in the lasagna.
  • Layer the lasagna carefully. Start with a layer of sauce, then noodles, then cheese, then repeat. This will help the lasagna cook evenly.
  • Bake the lasagna until it is bubbly and golden brown. This will ensure that the lasagna is cooked through and that the cheese is melted and gooey.
  • Let the lasagna rest for 10 minutes before serving. This will help the lasagna to set and make it easier to cut.

Conclusion:

This five-cheese lasagna is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy sauce, tender noodles, and gooey cheese, this lasagna is sure to be a hit with everyone at your table. So next time you're looking for a special meal to make, give this five-cheese lasagna a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #beef     #eggs-dairy     #pasta     #oven     #european     #italian     #lasagna     #cheese     #dietary     #one-dish-meal     #comfort-food     #ground-beef     #meat     #pasta-rice-and-grains     #taste-mood     #equipment     #4-hours-or-less

Related Topics