The Best Five-Cheese Lasagna Recipe

This delicious Five-Cheese Lasagna recipe uses five superb kinds of cheese to elevate the original lasagne to a fabulous new level.

Course Pasta Recipes

Cuisine Italian

Prep Time 20

Cook Time 55

Additional Time 20

Total Time 1 35

Servings -6

Calories 844kcal

Author Michelle Ordever

4 cups meat sauce homemade or from a jar
12 lasagna noodles cooked according to package instructions and dried thoroughly
1 24-oz/680g container ricotta cheese
1 egg beaten
3 Tbsp Italian seasoning divided
½ cup fresh parsley chopped, plus extra for garnish
Sea salt and black pepper to taste
8- oz 225g mozzarella cheese, shredded, divided
8- oz 225g Gruyère cheese, shredded, divided
¾ cup Parmesan cheese freshly grated, divided
¾ cup Asiago cheese freshly grated, divided

Pre-heat oven to 190°C/375°F/Gas 5.
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!