Here is a delightful recipe for a hearty Italian lasagna. An adaptation of my 5 cheese recipe, this one calls for Fontina and Asiago cheeses and grated Romano instead of Parmesan to top it off.
Six Cheese Lasagna
Ingredients
- 1 pound ground round
- 1 cup chopped yellow onion
- 8 ounces lasagna noodles
- 2 Tablespoons extra-virgin olive oil
- ½ cup Fontina cheese, shredded
- ½ cup Romano cheese, finely grated
- ½ cup Asiago cheese, shredded
- ½ cup Mozzarella cheese, shredded
- ½ cup Provolone cheese, shredded
- 8 ounces ricotta cheese
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon chopped garlic
- ½ teaspoon crushed red pepper
- 1 28-ounce can Italian plum tomatoes, crushed
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 Tablespoons tomato paste
- 1 bay leaf
- ¼ teaspoon salt
Directions
Sauce:
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Heat the olive oil in a saucepan over medium heat.
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Sauté the garlic, onion and crushed red pepper until onions are translucent.
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Stir in the ground round, cook until browned, drain the excess fat in a coriander, and return to saucepan.
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Add the tomatoes, basil, oregano, bay leaf and salt.
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Stir in tomato paste.
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Bring to a boil, and lower the heat to medium-low.
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Simmer for about 30 minutes, uncovered, stirring now and then.
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Discard bay leaf.
Lasagna:
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Pre-heat oven to 250° F.
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Cook 9 lasagna noodles in large pot of boiling salted water until al dente (adding oil to the water is recommended to prevent sticking).
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Drain then cover with cold water, to keep from sticking, and set aside.
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Mix Fontina cheese, Romano cheese, Asiago cheese, Provolone cheese and Romano cheese together.
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Drain pasta and pat dry.
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Spread 2 Tablespoons of olive oil on the bottom up the sides of a baking dish (about 9″x13″).
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Cover the olive oil with a layer of pasta – lengthwise across the pan.
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Spread one third of ricotta cheese evenly over noodles.
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Sprinkle about one half cup of the dry cheese mixture over sauce.
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Pour a cup of the tomato sauce over pasta and spread it out.
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Lay down another layer of pasta at right angles to the sheets of pasta in the first layer.
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Cover this with ricotta, dry cheese mixture and sauce.
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Add half of the browned meat and onion mixture, spread it out.
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Add another layer of pasta, at right angles.
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Cover this with ricotta, dry cheese mixture and sauce and the remaining meat mixture.
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Top with another layer of pasta, remaining sauce and cheeses.
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Cover the dish with foil.
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Bake for one hour or until heated through.
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Remove the foil and bake until the top gets slightly crusty.
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After taking it out of the oven, allow the lasagna to cool for 15 minutes before serving.
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Slice into six pieces and serve.
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