Lasagne With Five Cheese Food

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

LASAGNE WITH FIVE CHEESE

Steps:

• Make the bechamel sauce--melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.
• Stir in milk; whisk over medium heat until smooth, about 5 minutes; add chicken broth; cook, whisking, until mixture boils and is thick and smooth, about 10 minutes.
• Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.
• Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
• Let noodles sit in a bowl of cool water until ready to use.
• Heat oven to 350°; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan.
• Lift the noodles from the water individually and blot dry on paper towels; arrange a slightly overlapping layer of 4 noodles on the bottom of the dish.
• In a bowl, stir the ricotta, parsley, 2 tablespoons of the parmesan cheese, 1/2 teaspoon salt (or to taste), the black pepper, and 1/8 teaspoon of the remaining nutmeg until blended.
• Spread in a layer over the noodles.
• Arrange 4 more noodles in an overlapping layer over the ricotta.
• Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.
• Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.
• Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.
• Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.
• Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.

FIVE CHEESE LASAGNA

Steps:

• Brown ground round, onions and green pepper in skillet or dutch oven.
• When about half browned add the garlic powder, salt, pepper, oregano, basil and thyme.
• When finished browning, remove from heat and add red wine to deglaze pan.
• After deglazing, add spaghetti sauce and continue to simmer for approximately 10-15 minutes.
• The best part here is that you get to sample a little sauce and add any extras you think it needs.
• Maybe a little more garlic or pepper?
• Adjust to your tastes.
• Ladle a small amount of spaghetti sauce into a 9x13 inch pan.
• This is more to keep the noodles from sticking than anything else.
• Cover bottom of pan with DRY noodles and add more sauce.
• Top with one third of all the cheeses- mozzarella, cheddar, jack cheese& parmesan.
• Add another layer of noodles and coat with the container of ricotta cheese.
• Sprinkle generously with parmesan and more white cheeses.
• Add the final layer of noodles, the rest of the sauce, and the rest of the cheeses.
• Cover pan with aluminum foil and bake at 375 for 30 minutes.
• Reduce heat to 350 and bake for an additional 30 minutes.
• Let rest 10 minutes before serving.

FIVE-CHEESE LASAGNA

Steps:

• In a stockpot, cook noodles in boiling water for 5 minutes; rinse in cold water and drain. , In several large skillets, cook sausage onions until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes. , Grease ten 13-in. x 9-in. baking dishes. In each dish, layer with about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella cheese, about 1/3 cup Parmesan cheese, 1/4 cup Romano and three slices provolone. Repeat layers. Top with four noodles, about 1-1/2 cups of tomato sauce, 1 cup mozzarella cheese and about 1 tablespoon parsley. , Bake, uncovered, at 375° for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving.

5-CHEESE LASAGNE

Steps:

• Bring a large pot of salted water to a boil for the lasagne noodles.
• To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
• Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
• This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
• Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
• The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
• Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.