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Five-Cheese Lasagna

 Five-Cheese Lasagna
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
120-150 ServingsPrep: 1 hour Bake: 40 min. + cooling

Ingredients

  • 6 packages (16 ounces each) lasagna noodles
  • 10 pounds Johnsonville® Mild Ground 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

Directions

  • In a stockpot, cook noodles in boiling water for 5 minutes; rinse in
  • cold water and drain.
  • 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,

2 of 2

Five-Cheese Lasagna (continued)

Directions (continued)

  • uncovered, for 50-60 minutes.
  • 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.
  • Bake, uncovered, at 375° for 40-50 minutes or until browned and
  • bubbly. Let stand 10-15 minutes before serving. Yield: 120-150
  • servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.