Gourmet Five Cheese Lasagna
A comforting and indulgent lasagna layered with five different cheeses and spinach, perfect for family dinners and gatherings.
Ingredients
Lasagna Ingredients
- 1 package Lasagna noodles No-boil type preferred for convenience.
- 15 oz Ricotta cheese Choose whole-milk ricotta for a richer flavor.
- 3 cups Mozzarella cheese, shredded Fresh mozzarella gives a delightful stretch.
- 1 cup Parmesan cheese, grated Adds a savory, nutty crunch.
- ½ cup Gorgonzola cheese, crumbled For a bold, tangy kick.
- 1 cup Fontina cheese, shredded Melts beautifully, bringing a creamy texture.
- 3 cups Spinach, fresh or frozen Adds a nutritious green layer (swap with kale for a stronger flavor).
- 4 cups Marinara sauce Use your favorite store-bought or homemade.
- 1 Egg, beaten Helps bind the ricotta mixture.
- 2 cloves Garlic, minced A must for a fragrant sauce.
- to taste Salt and pepper For seasoning.
- 2 tbsp Olive oil For sautéing and flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a pan over medium heat, drizzle olive oil and sauté minced garlic until fragrant (about 2 minutes).
- Pour in the marinara sauce and let it simmer for about 10 minutes.
- In a large mixing bowl, combine ricotta cheese, beaten egg, a pinch of salt, and pepper. Stir until well blended.
- In another bowl, mix together the mozzarella, Parmesan, Gorgonzola, and Fontina cheeses. Reserve a bit of mozzarella for topping.
Cooking
- Start by spreading a thin layer of marinara sauce at the bottom of a 9×13 baking dish.
- Place 3 lasagna noodles on top, followed by a layer of the ricotta mixture, half of the spinach, and a sprinkle of the cheese blend.
- Repeat these layers—sauce, noodles, ricotta, spinach, cheese.
- End with a noodle layer topped with remaining marinara sauce and a final sprinkle of mozzarella.
- Cover the dish with aluminum foil and bake for about 40 minutes.
- Remove the foil and allow it to bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Serving
- Let the lasagna rest for 10-15 minutes before slicing.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions wrapped tightly with plastic wrap and foil.