Recipe for 5-Cheese Lasagne by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 5-Cheese Lasagne. This dish qualifies as a Intermediate level recipe. It should take you about 2 hr 10 min to make this recipe. The 5-Cheese Lasagne recipe should make enough food for 12 servings.

You can add your own personal twist to this 5-Cheese Lasagne recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 5-Cheese Lasagne recipe.

Ingredients for 5-Cheese Lasagne

• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 clove garlic, minced
• One 16-ounce can crushed tomatoes
• 1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
• Salt and freshly ground black pepper
• One 16-ounce package lasagne noodles (which contains approximately 16 to 20 noodles)
• 4 ounces mascarpone cheese
• 4 ounces ricotta cheese
• 1/2 cup grated Parmesan (about 4 ounces)
• 2 large eggs
• 1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
• 2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
• 1/2 pound sliced provolone
• 1 cup shredded mozzarella (about 8 ounces)

Directions for 5-Cheese Lasagne

1. Bring a large pot of salted water to a boil for the lasagne noodles.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

Cookware for your recipe

You will find below are cookware items that could be needed for this 5-Cheese Lasagne recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Italian
• Pasta Recipes
• How to Cook Lasagna
• Ricotta – Ricotta (pronounced  in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.Ricotta (literally meaning “recooked”, “refined”) protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.
• Noodles – Noodles are a type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. Noodles can be refrigerated for short-term storage or dried and stored for future use.Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are also often pan-fried or deep-fried. Noodle dishes can include a sauce or noodles can be put into soup. The material composition and geocultural origin is specific to each type of a wide variety of noodles. Noodles are a staple food in many cultures (see Chinese noodles, Japanese noodles, Korean noodles, Filipino noodles, Vietnamese noodles, and Italian pasta).
• Onion Recipes
• Mozzarella Recipes
• Provolone Recipes
• Tomato – Lycopersicon lycopersicum (L.) H. Karst.Lycopersicon esculentum Mill.The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.Tomatoes are a significant source of umami flavor.The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. Tomato plants typically grow to 1–3 meters (3–10 ft) in height. They are vines that have a weak stem that sprawls and typically needs support. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals. (Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.) The size of the tomato varies according to the cultivar, with a range of 1–10 cm (1⁄2–4 in) in width.
• Main Dish