FIVE CHEESE LASAGNA RECIPE RECIPES

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5-CHEESE LASAGNE RECIPE | ROBERT IRVINE | FOOD NETWORK



5-Cheese Lasagne Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 2 hours 10 minutes

Prep Time 45 minutes

Cook Time 1 hours 15 minutes

Yield 12 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small white onion, diced
1 clove garlic, minced
One 16-ounce can crushed tomatoes
1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
Salt and freshly ground black pepper
One 16-ounce package lasagne noodles (which contains approximately 16 to 20 noodles)
4 ounces mascarpone cheese
4 ounces ricotta cheese
1/2 cup grated Parmesan (about 4 ounces)
2 large eggs
1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
1/2 pound sliced provolone
1 cup shredded mozzarella (about 8 ounces)

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.

FIVE CHEESE LASAGNA RECIPE - FOOD.COM



Five Cheese Lasagna Recipe - Food.com 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.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

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, FatContent 55.3, SaturatedFatContent 27.5, CholesterolContent 173.6, SodiumContent 1689.2, CarbohydrateContent 72.1, FiberContent 3.5, SugarContent 10.8, ProteinContent 59.2

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