Best 3 Six Cheese Lasagna Recipes

SIX-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses., Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese., Cover and bake 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting. Freeze option:Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350deg;. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SIX CHEESE LASAGNA

Steps:

• Method for Sauce: 1. Heat the olive oil in a saucepan over medium heat. 2. Sauté the garlic and crushed red pepper until softened. 3. Add the tomatoes, the reserved juice, basil, oregano, bay leaf and salt. 4. Stir in tomato paste. 5. Bring to a boil, and lower the heat to medium-low. 6. Simmer for about 30 minutes, uncovered, stirring now and then. 7. Discard bay leaf. Method for Lasagna: 1. In a black cast iron pot, brown ground round with chopped onions over medium-high heat. 2. Cook meat until it is browned, drain excess fat. 3. Pre-heat oven to 250° F. 4. Cook lasagna noodles, four at a time, in large pot of boiling salted water until al dente. 5. Drain then cover with cold water, to keep from sticking, and set aside. 6. Mix Fontina cheese, Romano cheese, Asiago cheese, Provolone cheese and Romano cheese together. 7. Drain pasta and pat dry. 8. Spread 2 Tablespoons of olive oil on the bottom up the sides of a baking dish (about 9"x13"). 9.Cover the olive oil with a layer of pasta - lengthwise across the pan. 10. Spread one third of ricotta cheese evenly over noodles. 11. Sprinkle about one half cup of the dry cheese mixture over sauce. 12. Pour a cup of the tomato sauce over pasta and spread it out. 13. Lay down another layer of pasta at right angles to the sheets of pasta in the first layer. 14. Cover this with ricotta, dry cheese mixture and sauce. 15. Add half of the browned meat and onion mixture, spread it out. 16. Add another layer of pasta, at right angles. 17. Cover this with ricotta, dry cheese mixture and sauce and the remaining meat mixture. 18. Top with another layer of pasta, remaining sauce and cheeses. 19. Cover the casserole with foil. 20. Bake for one hour or until heated through. 21. Remove the foil and bake until the top gets slightly crusty. 22. After taking it out of the oven, allow the lasagna to cool for 15 minutes before serving. 23. Slice into six pieces and serve.

SIX CHEESE LASAGNA RECIPE

Steps:

• In lrg skillet, cook beef and sausage over med heat until no longer pink; drain. Stir in spaghetti sauce. In lrg bowl, combine the eggs, ricotta, cottage, parmesan and romano cheeses. Spread 1 1/2 c sauce mixture in two greased 9x9" pans. Top with a couple noodles. Spread 1 1/2 c sauce to edges of noodles, in both containers. Sprinkle with 2 c mozzarella cheese, divided between the two. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese. cover and bake for 50 mins. Uncover and backe 10 mins. Let stand for 15 mins before cutting. Cover and freeze the second unbaked casserole for up to 3 months. To use, thaw in refrigerator overnight. Remove from the fridge 30 mins before baking. Bake as directed