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October 9, 2007 / Tony

Becky’s Five Cheese Lasagna

This recipe is nice simple lasagna that packs a ton of flavor.  Here’s a slice:

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And here’s the recipe:

Becky’s Five Cheese Lasagna

1 pound lasagna noodles

48 oz marinara sauce, preferably homemade (try this recipe)

1 lb ricotta cheese

1 egg

1 cup grated parmesan/romano mix

1 1/2 lb grated mozzarella cheese

1 lb grated cheese of your choice (gouda or havarti are nice choices)

Preheat oven to 350 degrees.  Cook lasagna noodles according to the package directions.  Mix egg, ricotta cheese, and Parmesan/Romano mix in a small bowl.  Taking a glass baking dish (approximately 9×13 inches) and put a small layer of sauce on the bottom.  Place a single layer of noodles in the pan (cutting noodles as needed to make it fit), and then cover the noodles with a thin layer of the ricotta mixture.  Cover with more sauce and then sprinkle a layer of mozzarella and your cheese of choice.  Repeat the layering in this order until all of your ingredients are used up; end with a layer of cheese.  Cover with aluminum foil and bake for 30 minutes.  Uncover and then bake for about 5-10 more minutes or until the top browns.  Serve. 

This recipe comes from Becky and was served at the Groom’s dinner during my wedding.  It was a huge hit then.  A few notes for success:  1)  This should be obvious but use good cheese, especially in choosing the cheese of your choice.  It will make a huge difference in the end product.  2)  Use a good marinara sauce.  Homemade would definitely be the best choice but success can be had with a commercial variety.  3)  If you’re having trouble evenly distributing the ricotta mixture, try putting it on the noodles before you put the noodles in the pan.  The lasagna will stick to your countertop allowing you to spread that sticky cheese mixture on easily.  Enjoy!

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