Five Cheese Lasagna

READY IN: 1hr 30mins
Recipe by Denise

Our family lasagna recipe. Produces a drier lasagna since the noodles are cooked in the sauce. Makes a very large pan - serve with the required salad, garlic toast and a glass of nice red wine.

Top Review by Darcie Kelly

This recipe is now our family recipe! I have made it several times. Today I substituted 1/2 pound of the ground beef with bratwurst (removed the casings). We really enjoy this one, and it heats up well as leftovers. We use it for our lunches at work. I have also frozen them, and heated them up later, which is also very good. I have been shredding my own cheese, which tastes great, but takes a lot longer. If you're in a hurry, just buy the pre-shredded cheese! You'll love it!

Ingredients Nutrition


  1. Brown ground round, onions and green pepper in skillet or dutch oven.
  2. When about half browned add the garlic powder, salt, pepper, oregano, basil and thyme.
  3. When finished browning, remove from heat and add red wine to deglaze pan.
  4. After deglazing, add spaghetti sauce and continue to simmer for approximately 10-15 minutes.
  5. The best part here is that you get to sample a little sauce and add any extras you think it needs.
  6. Maybe a little more garlic or pepper?
  7. Adjust to your tastes.
  8. Ladle a small amount of spaghetti sauce into a 9x13 inch pan.
  9. This is more to keep the noodles from sticking than anything else.
  10. Cover bottom of pan with DRY noodles and add more sauce.
  11. Top with one third of all the cheeses- mozzarella, cheddar, jack cheese& parmesan.
  12. Add another layer of noodles and coat with the container of ricotta cheese.
  13. Sprinkle generously with parmesan and more white cheeses.
  14. Add the final layer of noodles, the rest of the sauce, and the rest of the cheeses.
  15. Cover pan with aluminum foil and bake at 375 for 30 minutes.
  16. Reduce heat to 350 and bake for an additional 30 minutes.
  17. Let rest 10 minutes before serving.

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