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Make and freeze this before you venture out on a holiday, and enjoy it upon your return. Defrost for 1-2 days in the fridge and reheat at 325 for about an hour. To save even more time, use the no boil lasagna noodles!
Recipe: Five Cheese Lasagna
Author:
Serves: 10
Ingredients
- 1 pound dried lasagna noodles
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese,
- plus 2 cups for finishing the lasagna
- 1 pound whole milk ricotta cheese
- 3⁄4 cup grated Parmesan cheese
- 3⁄4 cup grated Asiago cheese
- 8 ounces mascarpone cheese
- 2 eggs
- 1⁄2 cup chopped Italian parsley
- 1 teaspoon sea salt
- Freshly ground black pepper
- 4 cups marinara sauce
Instructions
- In a large pot of boiling, salted water, cook the lasagna noodles according to package directions.
- Drain, rinse gently with cold water, and lightly coat with olive oil. Reserve.
- In a medium bowl, combine 1 cup of mozzarella, the ricotta, the parmesan, the Asiago, and the mascarpone cheeses.
- Add the eggs, parsley, salt, and pepper.
- Stir until smooth.
- Preheat the oven to 350 degrees.
- Spread a thin layer of marinara sauce over the bottom of a 12 x 8 inch baking pan.
- Lay down one even layer of lasagna noodles, then spread a thin layer of the cheese mixture on top.
- Add another layer of pasta, spread a thin layer of marinara sauce, then another layer of cheese.
- Repeat this layering pattern for about 6 layers, using all the noodles and cheese mixture.
- Finish the lasagna with a layer of marinara sauce and the remaining 2 cups of shredded mozzarella.
- Cover loosely with foil and bake for 50 minutes.
- Remove the foil and return the pan to the oven for another 15 minutes, or until the cheese is melted and golden brown.
- Allow the lasagna to cool for 10 to 15 minutes before cutting.
The Surprising Charm of Krakow, Poland
