For my family, a classic lasagna has plenty of luscious cheese. Three of the most common types of cheese found in traditional lasagna recipes are mozzarella, ricotta and Parmesan. Our recipe builds on this delicious cheesy foundation with the addition of freshly grated Asiago and shredded Gruyere for more depth of flavor. To save time, prepare the meat sauce ahead of time. Try my grandma’s classic spaghetti sauce recipe (link below), or to save time use store bought sauce.
*TIP: To prevent your lasagna from becoming soupy, make sure the noodles are not wet. After cooking, pat noodles dry before assembling the lasagna.
Five Cheese Lasagna Ingredients
4 cups spaghetti sauce (click here for classic recipe)
12 whole lasagna noodles, cooked according to package instructions
1 egg, beaten
4 Tablespoons Italian seasoning, or favorite mix of dried herbs
½ cup fresh parsley, chopped, plus extra for garnish
2 teaspoon kosher salt
1 teaspoon black pepper
1 24 oz. container ricotta cheese
1 8 oz. package shredded mozzarella cheese
1 8 oz. package shredded Gruyere cheese
1 cup Parmesan cheese, grated
1 cup Asiago cheese, grated
Five Cheese Lasagna Directions
Preheat oven to 375 degrees.
In a large glass bowl, combine ricotta cheese, beaten egg, 3 tablespoons Italian seasoning, and fresh parsley. Stir to combine.
Spray a 13 x 9” glass baking dish with non-stick cooking spray. Add enough sauce to cover the bottom of the pan 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 layer of grated Parmesan and Asiago cheese, also in equal amounts.
Repeat this process three more times: 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 allow to rest for 20 minutes before serving.