Five-Cheese Lasagna Recipe

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I prepared this for a Cub Scout banquet. It was easy since there was nothing to do at the last minute but cut and serve. It was a big success.—Todd Newman, La Porte, Texas
TOTAL TIME: Prep: 1 hour Bake: 40 min. + cooling
MAKES:120-150 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1 hour Bake: 40 min. + cooling
MAKES: 120-150 servings


  • 6 packages (16 ounces each) lasagna noodles
  • 10 pounds bulk Italian sausage
  • 10 medium onions, chopped
  • 30 garlic cloves, minced
  • 11 cans (29 ounces each) tomato sauce
  • 2/3 cup dried basil
  • 3 tablespoons ground nutmeg
  • 2 tablespoons fennel seed, crushed
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 6 cartons (32 ounces each) ricotta cheese
  • 10 pounds shredded part-skim mozzarella cheese
  • 4 cartons (8 ounces each) grated Parmesan cheese
  • 5 blocks (5 ounces each) Romano cheese, grated
  • 10 packages (6 ounces each) sliced provolone cheese, cut into strips
  • 1 cup minced fresh parsley

Nutritional Facts

1 serving (1 each) equals 177 calories, 12 g fat (6 g saturated fat), 41 mg cholesterol, 387 mg sodium, 5 g carbohydrate, 1 g fiber, 12 g protein.


  1. In a stockpot, cook noodles in boiling water for 5 minutes; rinse in cold water and drain.
  2. In several large skillets, cook sausage onions until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes.
  3. Grease ten 13-in. x 9-in. baking dishes. In each dish, layer with about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella cheese, about 1/3 cup Parmesan cheese, 1/4 cup Romano and three slices provolone. Repeat layers. Top with four noodles, about 1-1/2 cups of tomato sauce, 1 cup mozzarella cheese and about 1 tablespoon parsley.
  4. Bake, uncovered, at 375° for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving. Yield: 120-150 servings.
Originally published as Five-Cheese Lasagna in Taste of Home April/May 1999, p54

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Dec. 3, 2009

"Made this for my daughters wedding in 7/08, I am still getting compliments to this date."

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