Five-Cheese Lasagna

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This recipe varies from most lasagna recipes in that it does not use a bechamel sauce. To be honest, there is no need for it and you won't miss it. It is also one of the most simple to assemble lasagnas as there is no mixing of any ingredients, you just assemble it! This recipe has layers upon layers of five, count them FIVE different cheeses, hearty Italian Sausage and Sweet Pea Bolognese and tender lasagna sheets. You can thank me later. :o)
6 cups Italian Sausage and Sweet Pea Bolognese (see recipe)
6 full-size fresh pasta lasagna sheets (or enough no-boil lasagna noodles for 6 layers)
1 pound mozzarella cheese, shredded coarsely
1 pound ricotta cheese
8 ounces parmesan cheese, shredded fine
10 ounces buffalo mozzarella, cut in 1/2" dice
10 ounces smoked provolone cheese, sliced
1. Preheat oven to 375 degree F.

Into the bottom of a deep 13 by 9-inch baking dish, spread 3/4 cup of bolognese sauce. Arrange the pasta sheet(s), covering the bottom of the baking dish.

3. Top pasta sheet with another 3/4 cup of bolognese sauce and then sprinkle a handful of shredded mozzarella cheese over the top, then dot with ricotta cheese, then sprinkle a handful of parmesan cheese, then dot with the cubed buffalo mozzarella, then lay several slices of the smoked provolone on top. (You need to eyeball the amounts of cheese you use on each layer so that you have enough for each layer.  It may not look like enough of this or that cheese on each layer, but when the whole shebang is put together, believe me, there is plenty of cheese layered in this lasagna.)
4. Arrange another layer of pasta and top with the sauce and cheese as in the first step.
5. Repeat these steps finishing on the top of the last layer of pasta with sauce, a sprinkle of shredded mozzarella and parmesan.
6. Loosely cover with aluminum foil and place on a baking sheet  and put on the middle rack of the oven and bake until heated all the way through, approximately 45 minutes to an hour.  Remove aluminum foil and bake another 10-15 minutes until top is bubbling and lightly browned.
7. Freezer Friendly
Line a 13- x 9-inch baking dish with heavy-duty nonstick aluminum foil, allowing several inches of foil to extend over sides. Prepare recipe as directed in foil-lined dish. Freeze unbaked lasagna until firm. Remove from baking dish by holding edges of foil; fold foil over lasagna. Wrap in additional foil, making sure it is tightly sealed to keep out the air. Freeze up to 1 month.

The day before serving, remove lasagna from the freezer. Remove foil, and place lasagna in a lightly greased 13- x 9-inch baking dish. Cover and thaw overnight in the refrigerator. Bake as directed. (Note: Lasagna may also be baked frozen. Plan to double the baking times.)

Dawn Knowlton

Member since Jan 2010

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