8 Cheese Meat Lasagna

Randall H's Note:

This is a very flavorful and diverse lasagna that took a bit of trial and error searching for what cheese I could use. I've made this for family and friends and all enjoyed very much, I recommend serving this with garlic bread and your favorite wine! NOTE: if not a sausage fan use beef or no meat at all

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

cheese mixture

• 453.59 g ricotta cheese
• 709.77 ml mozzarella cheese (2% or skim)
• 59.14 ml provolone cheese
• 28.39 ml muenster cheese
• 59.14 ml parmesan cheese
• 59.14 ml romano cheese
• 28.39 ml feta (finely crumbled)
• 56.69 g goat cheese
• 2 large eggs
• 4.92 ml white pepper
• 44.37 ml dried parsley
• 1182.95 ml pasta sauce (homemade or your fav brand)
• 1 portabella mushroom (finely diced)
• 226.79 g Italian sausage (really depends on how meaty you like it)
• 453.59 g lasagna noodle (boiled)
• 118.29 ml mozzarella cheese (not part of cheese mixture)

Directions:

1. Line your dish lightly with oil (I like to use an extra virgin olive.
2. Mix together the ricotta, mozzarella, provolone, muenster, parmesan, romano, feta, goat cheese, eggs, pepper, and parsley well in a large mixing bowl (being careful, cheese tends to fly out at you).
3. Stir your sauce ingredients together in mixing bowl.
4. Lay strips of pasta across dish parallel until layer is covered.
5. Paste out the cheese mixture on top of pasta evenly.
6. Repeat 5 with sauce on top of cheese mixture.
7. Lightly sprinkle mozzarella on top of pasta (this helps hold the pasta together.
8. Lay down another layer of pasta and repeat steps 5-8 until you reach the top of your dish.
9. Sprinkle a little mozzarella and parmesan on the last layer of pasta (for looks).
10. Cover with aluminum foil (this prevents the top from drying out--unless you like that).
11. Preheat oven to 315°F and cook for 1 hour.

Reviews

[cinda37379]

My familt loved it!! A KEEPER! THANKS~~