Five Cheese Lasagna
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 1 1⁄2 lbs ground round
- 1 (16 ounce) jar spaghetti sauce
- 1 (16 ounce) package dry lasagna noodles
- 1 container ricotta cheese
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded monterey jack cheese
- 1 1⁄2 cups parmesan cheese
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 cup red wine (Merlot or Cabernet Sauvignon)
Directions
- Brown ground round, onions and green pepper in skillet or dutch oven.
- When about half browned add the garlic powder, salt, pepper, oregano, basil and thyme.
- When finished browning, remove from heat and add red wine to deglaze pan.
- After deglazing, add spaghetti sauce and continue to simmer for approximately 10-15 minutes.
- The best part here is that you get to sample a little sauce and add any extras you think it needs.
- Maybe a little more garlic or pepper?
- Adjust to your tastes.
- Ladle a small amount of spaghetti sauce into a 9x13 inch pan.
- This is more to keep the noodles from sticking than anything else.
- Cover bottom of pan with DRY noodles and add more sauce.
- Top with one third of all the cheeses- mozzarella, cheddar, jack cheese& parmesan.
- Add another layer of noodles and coat with the container of ricotta cheese.
- Sprinkle generously with parmesan and more white cheeses.
- Add the final layer of noodles, the rest of the sauce, and the rest of the cheeses.
- Cover pan with aluminum foil and bake at 375 for 30 minutes.
- Reduce heat to 350 and bake for an additional 30 minutes.
- Let rest 10 minutes before serving.
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