I remember the first time I made lasagna by myself, I totally forgot to add sauce to the meat; it came out horrible, SMH. As the years have gone by I’ve perfected my craft and I’m so excited to share this recipe with you guys. It’s so freaking good guys, I wouldn’t lie to you!!!
I used 5 cheeses in this lasagna, yes you read that right 5 cheeses. We love cheese in my house, I love cheese but I’m gonna have to give it up sooner or later cause I’m considering becoming a vegan (yes, a vegan). Trust me I know what I’ll be missing but it’s for my health and that’s very important to me. It won’t interfere with the recipes for this blog so don’t fret guys! Back to what I was saying before all that vegan talk… I used 5 cheeses as listed above in that lovely picture, two of them are not traditional to true Italian lasagna (cheddar and provolone). I love cheddar and I love provolone so they deserve to be in this delicious lasagna just like the rest of the cheeses (I don’t discriminate). These two give this lasagna that extra special taste, it makes it more exciting.
The next thing that I added that makes this dish exciting is fennel seeds, I’ve tasted them in the lasagna at the Olive Garden and since then I’ve add it in mine. If you’ve never tried it in your meat sauce for any pasta dish, please add a little it will taste great.
Making lasagna is a science that’s kind of hard to explain, it’s something that you have to watch someone do then you must practice it and it will get better each time you make it. I learned how to make it by watching my mom. I’m curious to know how she learned how to make it cause she has never owned a cookbook to my knowledge, maybe she saw it on a cooking show. I hope the instructions I give in the written recipe are clear enough for you to understand how to make this dish by yourself. If the written one isn’t good enough I hope the video is.
Because of different ovens baking times will vary so make sure you keep a close eye on this while it cooks. When it’s done let it cool for 15-20 minutes or else it’s gonna break apart when you cut into it, which is what happened to mine in the picture below. This recipe serves 5-6 people depending on how greedy the people eating are LOL.
Watch me make Lasagna here:
5 Cheese LasagnaPrint Recipe
- 1 box lasagna noodles
- 1.3lbs pack ground turkey (20.8oz)
- 1 (14.5 oz) can crushed tomatoes with roasted garlic
- 1 (26 oz) jar tomato basil sauce, reserve 1 cup
- 6-8 garlic cloves, crushed
- 1/2 cup bell peppers, diced
- 1/2 cup onions, diced
- 1 tablespoon basil
- 1/2 tablespoon oregano
- 1/2 tsp fennel seeds (optional)
- 1/2 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 tablespoon paprika
- 1 cup parmesan cheese
- 1 (15 oz) ricotta cheese (2 cups)
- 1 cup sharp cheddar cheese
- 2 cups shredded Provolone & Mozzarella mix (or just mozzarella)
Add water to a large pot along with salt and oil and bring to a boil.
In another medium pot on a medium to high heat brown meat while breaking it apart. After 5 to 6 minutes add onions, peppers and garlic, mix and continue breaking meat down. Then add salt, garlic, onion powder and paprika. Lower flame and cover for 5 minutes.
Add lasagna noodles to boiling water and cook according to package directions. When done, drain water and add cold water to noodles to cool them down to make them easier to work with when assembling the lasagna.
Preheat oven to 375℉ degrees
Add diced tomatoes to meat and stir. Reserve 1 cup of pasta sauce then pour the remaining sauce into the meat sauce. Take 1/2 cup of pasta water and pour into jar and shake well and add to the pot. Add basil, oregano and fennel seeds and mix.
Assembling the lasagna: Using an 11x13 inch baking dish, add a little sauce to the bottom of the dish and spread it out (about 2 tablespoons). Depending on the size of your dish, cover the bottom of your dish with lasagna noodles (I used 4).
Add about 1/2 to 1 cup of meat sauce on top of the noodles, then add about 1/3 cup of ricotta cheese and spread it out. Next sprinkle about 1/3 cup of Parmesan cheese followed by 1/4 cup of cheddar cheese followed by 1/4 cup provolone/mozzarella cheese mix.
Cover that with more noodles then repeat step 7 for middle layer. I always increase the amount of ingredients in the middle layer then bring it back down for the 3rd layer (cheddar will finish by the last layer). Finally add one more layer of lasagna noodles, cover with the reserved cup of pasta sauce, remaining parmesan and remaining provolone/mozzarella mix. Cover with aluminum foil and bake for 45 minutes to 1 hour. Let cool for 15-20 minutes before serving . Enjoy!