5-Cheese Lasagna
Ingredients
Cheese Filling
- 4 cups ricotta cheese
- 4 oz Romano cheese, grated
- 2 cups mascarpone cheese
- 1 tsp salt
- 2 eggs
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Ingredients Divided Among the Layers
- 3 sheets (1½ lbs) fresh pasta sheets, sliced to fit 9" x 13" baking dish
- 8 cups marinara* (see ingredients below) or favorite red sauce
- 4 oz Romano cheese, grated
- 2 tbsp fresh basil
- 10 oz mozzarella, shredded
- 1 ball of burrata cheese, sliced
Classic Marinara* - makes 1¼ gallons (5 quarts) of sauce
- 1 cup canola oil
- 1 medium onion, sliced
- six 28-oz cans of whole peeled tomatoes (San Marzano recommended)
- salt & pepper to taste
- fresh basil leaves, whole or chopped
How-to
Make Marinara (or use your favorite red sauce)
- Add canola oil to a saucepan over medium-high heat. Add onions and sauté onions until soft and translucent, about 5 minutes. Remove from pan and set aside. Do not discard pan with oil
- Meanwhile in food processor, blend tomatoes for about 30 seconds or until just smooth
- Add the pureed tomatoes to the pot with the oil. Add the cooked onions. Season with salt and pepper
- Bring to a boil then lower heat and let simmer for approximately 45-60 minutes over medium-low heat, adding a few (whole or chopped) basil leaves after 45 minutes
- Can be used immediately or put in individual containers to use at a later time. Leftovers can be frozen for up to 3 months
Mix Cheese Filling
- In a large bowl, combine, ricotta, mascarpone, 6 oz Romano, eggs, salt, pepper and parsley and mix well
Cook Pasta
- Boil pasta in salted water for 2-3 minutes
- Remove pasta from boiling water and place in cool water bath
- Remove pasta from water bath and pat dry
Assemble Layers
- Preheat oven to 375º
- Spread bottom of a deep lasagna dish with some marinara
- Sprinkle 2 tbsp of Romano and half of the basil
- Cover with sheets of lasagna, slightly overlapping so that the layer is completely covered with pasta
- Spread marinara evenly over noodles. Spoon ⅓ of the filling over the marinara, then sprinkle with mozzarella
- Repeat the above process twice more, finishing with pasta and marinara, sprinkle with rest of basil and another 2 oz of Romano.
- Slice buratta and lay slices in rows on top of sauce
Bake & Let Rest Before Serving
- Cover with foil and place on a baking sheet in case of spillover. Bake for 45 minutes, removing the foil for the last 10 minutes to create a bubbly, golden crust
- Remove from oven and cool at least 10 minutes before serving