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Five Cheese Lasagna

★★★★

Five Cheese Lasagna

All right this recipe is all messed up, I had a hard time following it as it is. Here’s my notes for the next time, because it was a good lasagna! Prepare the butter, flour, and milk as directed. Mince the garlic. In a bowl combine garlic, one 32 oz container of ricotta, eggs, (I used) ½ cup parmesan, 1 cup Romano (shredded), salt, and pepper. Add the cream sauce once it’s cooled slightly. The mozzarella is on it’s own. Marinara is never even mentioned in the directions.

I greased my pan, poured ½ the marinara sauce and then my 3 noodles. This is the first time the measurements for the layer have ever come out correctly. The 1 ½ cups of cheese goop worked out perfectly + 1 cup mozzarella cheese per layer. I did 2 layers and poured the other ½ of the marinara on before starting with the 3rd set of noodles. I thought pouring the cream sauce on top seemed a little odd, I kept thinking there should be cheese, but it turned out okay.

Make sure you have a deep dish 13×9! Even with the foil on, this bubbled over and coated the whole pan with a sticky mess.

Plan ahead, it takes quite a while to complete all the steps before hand and then you have 1 hour of baking and 30 min of sitting.

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • 1 tablespoon garlic, minced
  • 3 ½ cups ricotta cheese
  • 3 large eggs
  • 1 cup parmesan cheese, grated
  • ½ cup romano, grated
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups mozzarella cheese
  • 1 package lasagna noodles, spinach or regular
  • 1 jar marinara sauce
Cream Sauce: Melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients.
Mince garlic and lace other cheese filling ingredients in 3-quart mixing bowl. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.
Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9×13 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.

Source : kitchenmonki.com

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