5 cheese lasagna. Excellent basic cheese lasagna recipe that can be tailored very easily for family preferences. I prepared this for a Cub Scout banquet. It was easy since there was nothing to do at the last minute but cut and serve.

Ingredients of 5 cheese lasagna

1. It’s 1.5 jars of garlic onion pasta sauce.
2. It’s 2 tablespoons of sugar.
3. It’s 4 tablespoons of Italian herbs.
4. It’s 2 of table spoons onion powder.
5. Prepare 2 tablespoons of garlic powder.
6. It’s 1 teaspoon of salt.
7. You need 1 tablespoon of pepper.
8. Prepare 1 can of diced tomatoes with garlic.
9. You need 1 pound of ground beef.
10. Prepare 1 box of lasagna noodles.
11. It’s 2-8 ounce of bags of mozzarella shredded cheese.
12. It’s 2-8 ounce of bags shredded Colby jack cheese.
13. It’s 1 cup of grated or shredded parmesan cheese.
14. It’s 1-24 ounce of tub of cottage cheese.
15. You need 1-15 ounce of tub ricotta cheese.

This untraditional lasagna recipe swaps traditional Italian flavors for classic Mexican ones, using queso blanco instead of mozzarella. Discover this marvelously melty Classic Cheese Lasagna. Make this terrifically cheesy dish with ricotta filling, pasta sauce and noodles today! Cook lasagna noodles according to package directions.

5 cheese lasagna instructions

1. Cooked ground beef and chop finely..
2. Mix 1/2 of all the spices into the ground beef and add in spaghetti sauce and diced tomatoes. Add all of the sugar into it..
3. Boil noodles until Aldente and drain. Do not rinse pasta..
4. Start by layering your 13×9 baking pan with noodles then spread some of the ricotta on them then cottage cheese, top with ground beef and sauce mixture then all cheeses, and season each layer as you go with remaining spices..
5. Repeat until Pan is full topping the final layer with noodles, sauce and meat mixture and shredded cheeses. Keep cottage cheese and ricotta for the internal layers not for the final top layer. I add a little extra Italian seasoning and pepper on top. For appearance and taste..
6. Cover and bake on 375 for 35-45 minutes until got all the way through and cheese fully melted. Remove foil last 10 minutes for baking to brown cheese lightly..
7. Let stand for at least 30 minutes before serving so sauce and noodles can set a little firmer. Pairs great with Texas toast or salad or perfectly delicious all by itself! This recipe makes at least an 8-10 lb pan of lasagna but holds for about 5-7 days in the fridge..

Cold under cool water and drain. Parmesan, ricotta, provolone, hot pepper and American cheeses blend together to make this vegetarian lasagna. Cook lasagna noodles according to package directions. Cool under cold water and drain. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.