Ingredients for 8 Cheese Meat Lasagna
- 15 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese, plus 1/2 cup shredded mozzarella cheese
- 4 ounces shredded provolone cheese
- 4 ounces shredded muenster cheese
- 3 ounces grated parmesan cheese
- 2 ounces grated romano cheese
- 4 ounces crumbled feta cheese
- 2 ounces crumbled goat cheese
- 2 large eggs
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 (26 ounce) jar pasta sauce
- 1 pound portabella mushrooms
- 1 pound Italian sausage
- 12 lasagna noodles
- extra virgin olive oil (for lightly oiling baking dish)
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How to Make 8 Cheese Meat Lasagna
- Preheat oven to 315°F (160°C). Lightly oil a 9x13 inch baking dish with extra virgin olive oil.
- In a large bowl, combine 15oz ricotta cheese, 8oz shredded mozzarella, 4oz shredded provolone, 4oz shredded muenster, 2oz grated parmesan, 2oz grated romano, 4oz crumbled feta, 2oz crumbled goat cheese, 2 large eggs, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh parsley. Mix well.
- In a separate bowl, combine your prepared meat sauce (recipe not included, adjust to your preferred amount).
- Layer 3-4 lasagna noodles in the prepared baking dish, ensuring they overlap slightly to cover the bottom.
- Spread half of the cheese mixture evenly over the noodles.
- Spread half of the meat sauce evenly over the cheese layer.
- Sprinkle 1/4 cup of shredded mozzarella over the sauce. This helps bind the layers.
- Repeat steps 4-7: noodles, cheese mixture, meat sauce, mozzarella.
- For the top layer: Add remaining noodles, remaining cheese mixture, and remaining meat sauce.
- Sprinkle the remaining 1/4 cup mozzarella and 1oz grated parmesan cheese over the top layer.
- Cover the lasagna with aluminum foil.
- Bake for 1 hour. Remove foil and bake for an additional 15-20 minutes, or until bubbly and golden brown. Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
68g
Fat
98g
Carbs
23g
