It’s hard to imagine a classic lasagna recipe without lots of luscious cheese. Three of the most common types of cheese found in traditional lasagna recipes are mozzarella, ricotta and Parmesan. This recipe builds on this delicious cheesy foundation with the addition of freshly grated Asiago and shredded Gruyere.
Course Main Course
Keyword dinner
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Resting Time 15 minutesminutes
Servings 5People
Ingredients
4cupsmeat sauce
12lasagna noodles cooked according to package instructions and dried thoroughly
124 ozcontainer ricotta cheese
1Eggbeaten
3TbspItalian seasoning, divided
1/2 Cupfresh parsley chopped, plus extra for garnish
salt and pepper to taste
8Ozmozzarella cheese shredded, divided
8OzGruyere cheeseshredded, divided
3/4 CupParmesan cheesefreshly grated, divided
3/4 CupAsiago cheese freshly grated, divided
Instructions
Place top oven rack in the center position and pre-heat oven to 375°F.
In a large bowl, combine ricotta cheese, egg, 2tablespoons Italian seasoning, and fresh parsley. Season with salt and black pepper, to taste. Stir to combine and set aside.
Spray a 13 x 9” glass baking dish with non-stick cooking spray. Add enough meat sauce to cover the bottom of the pan in a thin layer and then cover with 3 lasagna noodles. Top with an even layer of the ricotta cheese mixture, followed by a layer of shredded mozzarella and Gruyere cheese, using equal amounts of each. Finish with a thin layer of grated Parmesan and Asiago cheese, also in equal amounts.
Repeat this process three more times: meat sauce, noodles, ricotta mixture, shredded cheeses, and grated cheeses. Sprinkle the remaining Italian seasoning across the final layer.
Loosely tent dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for another 20-25 minutes. Remove from oven and rest for 15-20 minutes before slicing. Serve topped with some freshly chopped parsley, if desired. Enjoy!
Notes
Tip #1: This recipe is easier to prepare if you have the meat sauce prepared ahead of time. (If you don’t have the time or inclination to do so, use your favorite prepared pasta sauce instead). Fortunately, theone-pot meat sauce recipe referred to in the recipe can be made in large batches that freeze beautifully for future use. For best results, pulse 4 cups of the chunky meat sauce in a food processor to get a more even consistency prior to using in this dish. Tip #2: The key to keeping lasagna from getting soupy is to make sure your noodles are thoroughly dried before assembling. Feel free to use oven ready noodles and skip the boil aspect. Tip #3: This easy five cheese lasagna freezes beautifully! Assemble, but do not bake, before wrapping tightly in plastic wrap then aluminum foil. Add 10 minutes to the bake time when ready to cook.