Five Cheese Lasagna Recipe
mozzarella, provolone, parmesan, ricotta, cheddar slow roasted with layers of italian plum tomatoes and pasta
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Ingredients
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Tomato Ragù
Five-Cheese Filling
Pasta & Assembly
Finish & Garnish
Method
Tomato Ragù
- 1
- 2
Build the sauce
Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed plum tomatoes, dried oregano, dried basil, granulated sugar, red pepper flakes (if using), 1.5 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
- 3
Slow-simmer
Reduce heat to low and simmer uncovered for 25–35 minutes, stirring occasionally, until sauce thickens and flavors concentrate. Taste and adjust seasoning. Stir in torn fresh basil leaves in the last 2 minutes of cooking. Keep warm.
Five-Cheese Filling
- 4
Combine cheeses
In a large bowl, combine 3 cups ricotta, 3 cups shredded mozzarella, 1 cup shredded provolone, 1 cup grated Parmesan, and 1 cup shredded sharp cheddar. Mix gently to blend.
- 5
Season and bind
Add 1 large egg, 2 tbs finely chopped fresh parsley, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch (about 1/8 tsp) grated nutmeg if using. Stir until mixture is cohesive but still slightly loose; this will make it easier to spread between layers.
Pasta & Assembly
- 6
Prepare noodles
If using no-boil noodles, skip to next step. If using dried noodles, bring a large pot of salted water to a rolling boil with 1 tsp olive oil. Add noodles in batches and cook 1–2 minutes less than package instructions so they are slightly underdone (they will finish in the oven). Drain and lay flat on a sheet tray or clean towel to prevent sticking.
- 7
Preheat oven and prep pan
Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch (23x33 cm) baking dish and spread a thin layer (about 1 cup) of the warm tomato ragù on the bottom to prevent sticking.
- 8
Layer 1
Place 3–4 lasagna noodles in a single layer over the sauce. Spoon and spread about 1/3 of the five-cheese filling evenly over the noodles (roughly 1.5 cups). Spoon about 1 to 1 1/2 cups of tomato ragù over the cheese layer and spread to the edges.
- 9
Layer 2
Add another layer of 3–4 noodles. Spread another 1/3 of the cheese mixture. Top with another 1 to 1 1/2 cups of ragù.
- 10
Layer 3
Finish with the remaining 3–4 noodles. Spread the remaining cheese mixture evenly. Spoon remaining ragù over the top layer, leaving a small border at the edges. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. Dot any exposed edges with the remaining 1 tbs butter.
Bake & Finish
- 11
Cover and bake
Cover the baking dish tightly with aluminum foil (tenting slightly so foil doesn't touch cheese). Bake in the preheated 375°F (190°C) oven for 25 minutes.
- 12
Uncover and brown
Remove foil and continue baking for 15–20 minutes more, until the top is bubbling and golden-brown and the center registers about 165°F (74°C). If you prefer a deeper brown, place under the broiler for 1–2 minutes watching carefully to avoid burning.
- 13
Rest and garnish
Remove lasagna from oven and let rest uncovered for 10–15 minutes to set. Garnish with torn basil or parsley leaves. Let stand a few minutes more before slicing into 8 generous portions.
