Five Cheese Lasagna?

Question

I'd say 8 years ago or so I had a recipe card for Five Cheese Lasagna. It was one of those get-new-recipe-cards-every-month type things. Anyway I lost the card long ago and have never been able to remember what cheeses I used. Does anyone have the recipe?

Answer 1

I don't have the recipe card but I can tell you how to make a great cheesy lasagna. boil lasagna noodles rinse with cold water set aside to drain. Brown1lb. hamburger with 1lb. ground Italian sausage drain well, add 3 jars ragu , 1 heaping tablespoon of minced garlic,1/2 teaspoon each of oregano and basil. mix in 1 cup ricotta cheese and 1/2 cup Parmesan. Cover the bottom of the pan with a layer of meat sauce. then a layer of noodles. next 4 cups Kraft Italian blend cheese.repeat until pan is full last layer is meat sauce then top with provolone slices approx. 12 slices sprinkle oregano on top cover and bake at 375 for 1 hour .Remove foil bake an additional 15 min. Mama Mia!

Answer 2

Lasagna Rolls Recipe courtesy Giada De Laurentiis



Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 6 servings
User Rating:




Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)


To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
It's not five cheese lasagna but it's great.

Answer 3

THIS IS THE RECIPE THAT I HAVE USED FOR A FEW YEARS NOW AND I ALWAYS GET COMPLIMENTS. I HOPE YOU ENJOY IT, TOO.

"FIVE CHEESE LASAGNA"

Serves: 12
Prep. Time: 1:45

1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups milk - low-fat okay
1/4 cup oil-packed sun-dried tomatoes - minced
1 Tbls. minced garlic
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles - prepared as directed, cooled
4 cups shredded mozzarella cheese
1 cup fontina cheese
marinara/spaghetti sauce - to top
grated Parmesan cheese - to top


-Melt butter over 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).
-Refrigerate while mixing other ingredients.
-Drain and mince tomatoes and place in 3 quart mixing bowl.
-Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl.
-Add 1 1/2 cups of cooled cream sauce and mix until well blended.
-Refrigerate, reserving 1/2 cup for later use.
-Place 3 lasagna noodles in a 9" X 13" X 2" 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 three more times; top with remaining three lasagna noodles.
-Spread 1/2 cup of reserved cream sauce over top and cover lightly with aluminum foil.
-Bake in a 350 degree oven for 1 hour.
-Remove from oven and keep warm at least 30 minutes before serving.
-Serve topped with hot marinara and Parmesan cheese.

Notes: Can be refrigerated a day before baking if desired.

Answer 4

No I don't, but I bet they are

Mozzarella, Parmesan, Provolone, Ricotta & Pecorino

Answer 5

Be "plant based" with your CHEESES ~
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