Best 4 Worlds Best 6 Cheese Lasagna Recipes
Are you ready to indulge in a culinary masterpiece that will tantalize your taste buds and transport you to a realm of cheesy heaven? In this article, we present to you the world's best 6-cheese lasagna, a dish that will leave you craving for more. Get ready to embark on a journey of flavors and textures as we reveal the secrets behind creating this mouthwatering delicacy. From the crispy golden-brown crust to the rich and creamy filling, we will guide you through every step of the process, ensuring that you end up with a lasagna that is not just delicious but an absolute masterpiece.
Let's cook with our recipes!
SIX-CHEESE LASAGNA
No one will ever guess how easy this hearty lasagna is to make. No-boil noodles and prepared spaghetti sauce save time and also, extra pots and pans. If your family is like mine, they'll love this! -Jodi Anderson, Vassar, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
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°.
Nutrition Facts : Calories 469 calories, Fat 27g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 1005mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 37g protein.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
WORLD'S BEST LASAGNA
This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.
Provided by dojemi
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 21
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 tablespoon 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.
WORLD'S BEST 6-CHEESE LASAGNA
Make and share this World's Best 6-Cheese Lasagna recipe from Food.com.
Provided by jillianv
Categories Cheese
Time 1h
Yield 8-14 serving(s)
Number Of Ingredients 12
Steps:
- sauce:.
- in a medium saucepan combine whipping cream, butter or margarine, and grated parmesan cheese. cook over medium low heat until smooth. remove from heat. sauce will thicken upon standing.
- preheat your oven to 425°F.
- cook lasagna noodles as directed, run through cool water, set aside.
- in a large baking pan, spread a small amount of spaghetti sauce on the bottom and cover with the first layer of lasagna noodles.
- beat an egg into the ricotta cheese to make it easier to spread, and spread a thin layer over the noodles.
- sprinkle a 3rd of the feta cheese over the ricotta, slice the mozzarella and use half to cover, sprinkle with a 3rd of both fontina and asiago.
- add the next layer of noodles.
- pour half of the alfredo sauce on top of the noodles. it does not matter if the sauce hasn't thickened, it will be easier to spread and it will thicken in the oven.
- sprinkle a 3rd of feta cheese, a 3rd of fontina, and a 3rd of asiago over the alfredo sauce.
- add the next layer of noodles.
- pour the remaining alfredo sauce over the top layer, use about 1 cup of the spaghetti sauce or tomatoes as well to cover.
- add the remaining feta, fontinella, and asiago cheeses. slice the last half of the mozzarella and place on top to cover. sprinkle with remaining cheeses, basil and red pepper flakes.
- loosely cover with foil and bake for thirty minutes. remove foil and cook until cheese is slightly browned and bubbly.
Tips:
- Use high-quality ingredients.
- Make sure the pasta sheets are cooked al dente.
- Don't overcook the ricotta cheese mixture.
- Use a variety of cheeses for a more complex flavor.
- Layer the lasagna carefully to prevent it from falling apart.
- Bake the lasagna until it is golden brown and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Conclusion:
This 6-cheese lasagna is a delicious and hearty dish that is perfect for any occasion. With its creamy ricotta cheese filling, variety of cheeses, and flavorful sauce, this lasagna is sure to be a hit with everyone who tries it. So next time you're looking for a special meal to make, give this 6-cheese lasagna a try. You won't be disappointed!
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