9 Cheese Lasagna
These are the ingredients and directions for nine (9) cheese lasagna. Depending on your tastes, you can sub in and sub out cheeses, but a recommendation is to keep the same ratio of gooey/hard/pre-shredded. You can also easily sub out beef for ground turkey, vegetables, or another substitute.
Ingredients
Vegetables
White Onion - 1 large
Garlic - 1 head
Cheeses - 50 oz
Gooey Cheeses - 16 oz
Mascarpone - 4 oz
Ricotta - 6 oz
Cottage Cheese - 6 oz
Hard Cheeses - 9 oz
Provolone - 3 oz
Fontina - 3 oz
Asiago - 3 oz
Pre-Shredded Cheeses - 25 oz
Mozzarella - 16 oz
Feta - 3 oz
Parmesan - 6 oz
Pasta
Oven-Ready Lasagna - 9 oz box
Meat
Ground Beef - 1.75 lbs
Eggs
Eggs - 3 Large
Canned Goods
Tomato Sauce - 87 oz (3 -29 oz cans)
Spices
Dry Basil - 1 Tablespoon
Garlic Powder - 1 Tablespoon
Onion Powder - 1 Tablespoon
Oregano - 2 Tablespoons
Salt
Pepper
Cooking Instructions
Sauce Preparation
In a pot (set the lid aside for later), add the following:
Tomato Sauce - 87 oz (3 -29 oz cans)
Dry Basil - 1 Tablespoon
Garlic Powder - 1 Tablespoon
Onion Powder - 1 Tablespoon
Oregano - 2 Tablespoons
White Onion - 30% of chopped one large
Stir
On Stovetop, set it to 50% heat
Add lid
Stir frequently, taste after 10 minutes, and add spices for taste
This can cook while preparing the rest of the lasagna.
Once the meat is browned, drain, add to this sauce
Meat Preparation
In a pan (set the lid aside for later), add the following:
White Onion - 70% chopped one large
Ground Beef - 1.75 lbs
Salt
Pepper
On Stovetop, set it to 50% heat
Brown meat
Stir frequently
Once the meat is browned, drain, add to sauce
Cheese Filling Preparation
Taste a small amount of each cheese to identify preferences. You can adjust the ratio of cheeses to your tastes.
In a large bowl, add the following:
Gooey Cheeses - 16 oz
Mascarpone - 4 oz
Ricotta - 6 oz
Cottage Cheese - 6 oz
Hard Cheeses - 9 oz (Shred before adding)
Provolone - 3 oz
Fontina - 3 oz
Asiago - 3 oz
Pre-Shredded Cheeses - 25 oz
Mozzarella - 16 oz (Set aside 8 oz for later)
Feta - 3 oz
Parmesan - 6 oz (Set aside 2 oz for later)
Incorporate/Combine in the large bowl
Taste a small spoonful, and add more specific cheeses to your taste. This is the ratio for my household.
Once the cheese filling is to your taste:
In a separate bowl, break three large eggs and take a fork to stir.
Add eggs to the cheese filling and incorporate.
Set cheese filling aside in the refrigerator for the lasagna assembly.
Lasagna Assembly
Add a thin layer of meat sauce to the bottom of the baking dish.
Repeat these steps until the baking dish is 95% filled:
One layer of Oven-Ready Lasagna
A thin layer of cheese filling
A thin layer of meat sauce
Add the last layer of Oven-Ready Lasagna
Once the baking dish is 95% filled, top it with the 8 oz of Mozzarella and the 2 oz of Parmesan that was set aside earlier.
Storage
An assembled lasagna can stay stored in the refrigerator for two days before cooking.
To store, place parchment paper over the baking dish. (Aluminum foil can make tomatoes react)
Place aluminum foil over the baking dish and parchment paper.
Place in the refrigerator.
Cooking
Set oven to 400 degrees Fahrenheit
Place the still-covered baking dish with layered lasagna in the oven
Cook till the center of the lasagna reaches 160 degrees Fahrenheit (will take more than 30 minutes probably, will vary)
Remove aluminum foil and parchment paper
Turn the broil setting on.
Watch until your preference of browning occurs on top (probably less than 2 minutes). Do not walk away, it will burn.
Remove from oven
Turn oven off
Serving
Let it set for at least 15 minutes before serving after removing it from the oven.
