5 Cheese Cheeesy Lasagna

2 ratings

prep time:: 30 minutes
cook time:: 1 hour, 30 minutes
total time:: 2 hours, 15 minutes
other time:: rest time, 10 - 15 minutes

Serves 18 to 24

This is a funny story actually. About 10 years ago my brother made the comment that our mother made the best lasagna he ever had. Well being the competitive person that I am that did not sit well with me, So I told them both not only could I make my lasagna better; I could make it faster and so I did. OK let’s talk lasagna and cheese...who doesn’t love lasagna? And what’s the best part of lasagna? The cheese, right... Right. So I say Respect the cheese!! The more cheese the better it will be and the fresher the cheese the more satisfying the taste. Be careful not to burn your chin on all that gooey cheese. But be warned when using fresh cheeses do not I repeat do not skimp on the sauce. If in doubt add more sauce, trust me on this one. I know from experience and it’s always better to have too much sauce than to run out half way through the layering process.

ingredients

2 (16 oz.) box no boil lasagna noodles
4 - 6 (28oz.) jars spaghetti sauce
1 (6 oz.) can tomato paste
1 1/2 pounds ground beef
1 pound ground Italian sausage, optional
2 (15 oz.) container Ricotta
2 eggs, beaten
8 cups shredded Mozzarella Cheese, divided
2 cups fresh grated Parmesan cheese
2 cups fresh grated Romano cheese
2 cups shredded Provolone cheese
1 Tablespoon Parsley flakes
1 1/2 teaspoon Basil
1/2 teaspoon Oregano

directions

1
Preheat oven to 375°.
2
In a saucepan, brown ground beef and sausage if using both. Drain excess fat, and then add spaghetti sauce.
3
In a large mixing bow combine Ricotta cheese,3 cups mozzarella cheese, egg, parsley flakes, basil, and oregano together and set aside.
4
In a second mixing bowl combine Mozzarella cheese, Romano cheese, and Parmesan cheese, until well blended.
5
In a smaller bowl have your shredded Provolone cheese ready.
6
To assemble, start with a large layer of sauce on the bottom of lasagna pan.
7
Then layer as follows: noodles, ricotta cheese mixture, sauce, mozzarella cheese mixture, provolone cheese, sauce and noodles, repeat until lasagna pan is just about full. Keep approximately a 1 inch clearance from the top of the pan.
8
Be sure to cover the lasagna noodles with meat sauce well, especially around the edges. Top with any extra cheese so that the entire top layer is cheese.
9
Bake at 375°, covered with aluminum foil for 45 - 60 minutes.
10
Remove foil and then bake for 15 more minutes.
11
IMPORTANT, let stand for 5-10 minutes before cutting.

The Cook’s Two Cents

1
REMEMBER... Don’t be light handed with the sauce in between the layers !! This is very important !
2
Also don’t put the Provolone on the top layer it will burn.
3
Serve with garlic bread,I mean real garlic bread or some fresh baked Italian bread. You’ll feel like you’re in Italy.

Source: Rachel Hammel