5-Cheese Meaty Lasagna
Three of the most common types of cheese found in traditional lasagna recipes are mozzarella, ricotta and Parmesan. This recipe builds on this delicious cheesy foundation with the addition of freshly grated Asiago and shredded Gruyere.
Ingredients
- 4 cups meat sauce
- 12 lasagna noodles cooked according to package instructions and dried thoroughly
- 24 oz. ricotta cheese container
- 1 egg beaten
- 3 tablespoons Italian seasoning divided
- ½ cup fresh parsley chopped, plus extra for garnish
- Sea salt to taste
- black pepper to taste
- 8 oz. mozzarella cheese shredded, divided
- 8 oz. Gruyere cheese shredded, divided
- ¾ cup Parmesan cheese freshly grated, divided
- ¾ cup Asiago cheese freshly grated, divided
Instructions
- Place top oven rack in the center position and pre-heat oven to 375°F.
- In a large bowl, combine ricotta cheese, egg, 2 tablespoons Italian seasoning, and fresh parsley. Season with salt and black pepper, to taste. Stir to combine and set aside.
- Spray a 13 x 9” glass baking dish with non-stick cooking spray. Add enough meat sauce to cover the bottom of the pan in a thin layer and then cover with 3 lasagna noodles. Top with an even layer of the ricotta cheese mixture, followed by a layer of shredded mozzarella and Gruyere cheese, using equal amounts of each. Finish with a thin layer of grated Parmesan and Asiago cheese, also in equal amounts.
- Repeat this process three more times: meat sauce, noodles, ricotta mixture, shredded cheeses, and grated cheeses. Sprinkle the remaining Italian seasoning across the final layer.
- Loosely tent dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for another 20-25 minutes. Remove from oven and rest for 20 minutes before slicing. Serve topped with some freshly chopped parsley, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
This recipe is easier to prepare if you have the meat sauce prepared ahead of time. (If you don’t have the time or inclination to do so, use your favorite prepared pasta sauce instead).
Fortunately, the one-pot meat sauce recipe can be made in large batches that freeze beautifully for future use. For best results, pulse 4 cups of the chunky meat sauce in a food processor to get a more even consistency prior to using in this dish.
The key to keeping lasagna from getting soupy is to make sure your noodles are thoroughly dried before assembling.
Nutrition
Calories: 844kcal (42%)Carbohydrates: 61g (20%)Protein: 52g (104%)Fat: 44g (68%)Saturated Fat: 26g (163%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 174mg (58%)Sodium: 1795mg (78%)Potassium: 942mg (27%)Fiber: 8g (33%)Sugar: 9g (10%)Vitamin A: 2607IU (52%)Vitamin C: 18mg (22%)Calcium: 1267mg (127%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
