Here is a delightful recipe for a hearty Italian lasagna. An adaptation of my 5 cheese recipe, this one calls for Fontina and Asiago cheeses and grated Romano instead of Parmesan to top it off.
Six Cheese Lasagna
- 1 pound ground round
- 1 cup chopped yellow onion
- 8 ounces lasagna noodles
- 2 Tablespoons extra-virgin olive oil
- ½ cup Fontina cheese, shredded
- ½ cup Romano cheese, finely grated
- ½ cup Asiago cheese, shredded
- ½ cup Mozzarella cheese, shredded
- ½ cup Provolone cheese, shredded
- 8 ounces ricotta cheese
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon chopped garlic
- ½ teaspoon crushed red pepper
- 1 28-ounce can Italian plum tomatoes, crushed
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 Tablespoons tomato paste
- 1 bay leaf
- ¼ teaspoon salt
Heat the olive oil in a saucepan over medium heat.
Sauté the garlic, onion and crushed red pepper until onions are translucent.
Stir in the ground round, cook until browned, drain the excess fat in a coriander, and return to saucepan.
Add the tomatoes, basil, oregano, bay leaf and salt.
Stir in tomato paste.
Bring to a boil, and lower the heat to medium-low.
Simmer for about 30 minutes, uncovered, stirring now and then.
Discard bay leaf.
Pre-heat oven to 250° F.
Cook 9 lasagna noodles in large pot of boiling salted water until al dente (adding oil to the water is recommended to prevent sticking).
Drain then cover with cold water, to keep from sticking, and set aside.
Mix Fontina cheese, Romano cheese, Asiago cheese, Provolone cheese and Romano cheese together.
Drain pasta and pat dry.
Spread 2 Tablespoons of olive oil on the bottom up the sides of a baking dish (about 9″x13″).
Cover the olive oil with a layer of pasta – lengthwise across the pan.
Spread one third of ricotta cheese evenly over noodles.
Sprinkle about one half cup of the dry cheese mixture over sauce.
Pour a cup of the tomato sauce over pasta and spread it out.
Lay down another layer of pasta at right angles to the sheets of pasta in the first layer.
Cover this with ricotta, dry cheese mixture and sauce.
Add half of the browned meat and onion mixture, spread it out.
Add another layer of pasta, at right angles.
Cover this with ricotta, dry cheese mixture and sauce and the remaining meat mixture.
Top with another layer of pasta, remaining sauce and cheeses.
Cover the dish with foil.
Bake for one hour or until heated through.
Remove the foil and bake until the top gets slightly crusty.
After taking it out of the oven, allow the lasagna to cool for 15 minutes before serving.
Slice into six pieces and serve.