5-Cheese Lasagne

Total Time:
2 hr 10 min
45 min
10 min
1 hr 15 min

12 servings

  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 clove garlic, minced
  • 1 (16-ounce) can crushed tomatoes
  • 11/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
  • Salt and freshly ground black pepper
  • 1 (16-ounce) package lasagne noodles (which contains approximately 16 to 20 noodles)
  • 1 tablespoon olive oil
  • 4 ounces mascarpone cheese
  • 4 ounces ricotta cheese
  • 1/2 cup grated Parmesan (about 4 ounces)
  • 2 large eggs
  • 1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
  • 2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
  • 1/2 pound sliced provolone
  • 1 cup shredded mozzarella (about 8 ounces)
  • Bring a large pot of salted water to a boil for the lasagne noodles.

  • To make the sauce: Heat olive oil over medium-high heat in a medium saucepot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.

  • Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.

  • This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.

  • Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.

  • The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.

  • Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

View All

Cooking Tips
More Recipes and Ideas
4.4 16
Eh, maybe it's just me but I found this recipe lacking flavor. I expected more wow with the variety of cheeses but it just tasted like a bland version of regular lasagna to me. Not one of my favorite dishes. item not reviewed by moderator and published
Just made this, turned out great. A few alterations, first I doubled the amount of mascarpone and ricotta used in the recipe (2 eggs will still hold it all together). I was worried amount the amount of sauce, so I used one 28 oz can + one 14.5 oz can of crushed tomatoes, which created the perfect amount of sauce. Also, here is the way I layered it in the dish: 1: Layer of sauce (~1.5 cups) 2: four lasagna noodles 3: half of the cheese mixture + half of the fresh herbs 4: four lasagna noodles 5: half of the provolone + a generous covering of mozzarella + half of the remaining sauce 6: four lasagna noodles 7: rest of the cheese mixture + rest of the fresh herbs 4: four lasagna noodles 5: rest of the provolone + rest of the sauce + generous covering of mozzarella I cooked the lasagna covered at 375 for about 40 min, then uncovered and turned up the heat for 5-7 to crisp up the top layer of mozzarella. item not reviewed by moderator and published
Yum!!! A hit with my family, including meat lover kids. I used a 28 oz can of crushed tomatoes and added mushrooms to the sauce. Also coated the bottom of the baking dish with sauce. I will definitely make this one again, and may modify with ground turkey, etc. item not reviewed by moderator and published
This was so, so, good! Modified the recipe but followed the same technique. Used oven-ready noodles, added fresh, chopped spinach and a lot more tomato sauce; used all of Chef Irvine’s ingredients except the eggs. Mixed together and simmered one 28 oz can Hunt’s Crushed Tomatoes, one 24 oz jar Ragu tomato/olive oil/garlic pasta sauce (had it in my fridge), and pureed a 14.5 oz can Hunt’s Fire Roasted Tomatoes. Sautéed onion and fresh garlic in olive oil on low heat until soft (didn’t measure olive oil). Turned up the heat to medium-high, quickly folded in the spinach and cooked it until it began to wilt, set it aside, let cool, and squeezed out the liquid. Added 2 cups of sauce to cover bottom of glass dish. Added the noodles, cheese, spinach, and the rest of the ingredients. After each completed layer, I added a cup or more of sauce until all the sauce was gone. Cooked covered at 375 for about 45 min., let it rest for more than 10 min. and all of the sauce was absorbed. item not reviewed by moderator and published
Does anyone know if you have to cover this recipe with foil or no? Thanks item not reviewed by moderator and published
I love this recipe. I have been making it for a couple years now. The only advice I can give is to add more sauce. The first dish I made I used the amount the recipe called for. It wasn't enough. I have been slowly adding more. I make mine with two 16 oz cans of sauce and layer throughout, and that seems to be just enough to match the excessive amount of cheese. I love this lasagne! item not reviewed by moderator and published
The BEST ! I love making it with my GRANDdaughter! We added a pound of ground beef to the sauce as it simmers... We use a large can of crushed tomatoes since we added the meat. Extremely good stuff! No boil noodles works good as well! item not reviewed by moderator and published
the best by far that I have EVER had! item not reviewed by moderator and published
I Love its Melty Cheesy Goodness item not reviewed by moderator and published
Okay-I made this dish for my husband on Valentine's Day. I was surprised because after all the cheese I added to it, he commented that the cheese flavor was lacking. The amount of sauce seemed reasonable, but his critique was the amount (and subsequent flavor could be increased. item not reviewed by moderator and published
I accidently got no-boil noodles, but the lasagna turned out pretty darn good regardless. Made more sauce (used two 14.5 oz cans of tomatoes, as some reviewers suggested. The sauce was lovely and my family just loved the lasagna. Next time, I will double the marscapone/ricotta mixture and mix the parmesan with the provolone and mozzarella. That way, there will be more of a contrast in layers. item not reviewed by moderator and published
I can't understand why more people haven't made this recipe. This was my first time making lasagna. This recipe is easy to make and stretches really far. My only complaint is that there was not enough sauce. I made this recipe with a 28 oz. can of tomatoes and that wasn't nearly enough. I say this because I made it with that amount of sauce, and it came out good, but the next day, when i went to store and bought more sauce to pour over it. It was exceptional!!! Also, use the provolone sparingly. This is a very cheesy dish, but well worth with more sauce:)!!! item not reviewed by moderator and published
This was my first time making lasagna and this was so easy and so delicious. I loved everything from the sauce to the mixture of cheeses. Thank you... This will definitely will be a dish me and my family will enjoy for years to come. :D item not reviewed by moderator and published
This recipe has transformed m ITalian famil's mind about lasagna. They actually prefer this creamy, cheesy lasagna to the meatier version. I also received rave reviews from my boss and collegues for this dish. It is easy to make and absolutely delicious. I highly recommend this recipe to all-- even vegetarians can enjoy this one. item not reviewed by moderator and published
While I did miss the meat in it, it was a very good dish. I thought the cooking time would be off, but by boiling the noodles, it was ok. I would definately make this again. item not reviewed by moderator and published
This is a wonderful recipe! I was told to "get jars outta the pantry", so I did use jarred sauce - Barilla Marinara. Also had leftover meatloaf mix, which got browned with Italian seasoning (pan deglazed with red wine, of course!) Did need to up the cooking time/temp, as at 350, it was nowhere near done! The provolone & marscapone put the whole thing over the top! Was even better the next day! DEFINATE keeper! All others have gone by the wayside! item not reviewed by moderator and published
Wow you need to get your own site.  why would you change up so many things and write it down for other people to see after someone has worked so hard and spent time making up a recipe only to have someone come in and redo it you need a pat on the back? So if you had your own site then you could write your own recipes and not change up somebody else's. There's also I think a thumbs down button that you can just use item not reviewed by moderator and published

Not what you're looking for? Try:


Recipe courtesy of Jeff Mauro