5 Cheese Pinwheel Lasagna Recipes

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5-CHEESE PINWHEEL LASAGNA

Everyone absolutely loves this recipe. I created it out of several different recipes I've tried over the years. My family prefers this over regular lasagna now.

Provided by Katrina Hapner

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10



5-Cheese Pinwheel Lasagna image

Steps:

  • After you cook the lasagna noodles you should drain them and refill the pot with cold water and leave them in the water until you are ready to use them.
  • Combine cottage cheese, cream cheese, Parmesan and 1/2 cup of the mozzarella (this is easier if cream cheese is room temperature first).
  • Beat in the eggs, salt, and pepper.
  • Lift noodles one at a time from water and drain and pat dry with paper towel.
  • Spread with about 1/4 cup of the cheese filling down the entire length of the noodle.
  • Then starting at one end, roll the noodle up jelly-roll style.
  • Place seam-side down in a large casserole dish (I use like a 9 x 13).
  • Do each noodle this way until you have used up all the noodles.
  • They can touch in the casserole if you are running out of room.
  • Pour spaghetti sauce over each roll.
  • Then I usually take a butter knife and slide it between each one and wiggle it around a little to make sure sauce gets between each one.
  • Cover with foil.
  • Bake in a 350 degree oven for 40 minutes.
  • Uncover.
  • Sprinkle the top of each roll with some of the mozzarella and some of the cheddar, a little bit on each roll until you have used all the cheese.
  • You can add more or less cheese depending on your preference.
  • Bake an additional 5 to 10 minutes or until cheese melts.

Nutrition Facts : Calories 704.5, Fat 37.8, SaturatedFat 21.7, Cholesterol 181.1, Sodium 1583.1, Carbohydrate 47, Fiber 1.8, Sugar 8.7, Protein 42.9

12 lasagna noodles, cooked until almost done
2 cups small curd cottage cheese
3 ounces cream cheese
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 (1 lb) jar of your favorite spaghetti sauce (1 pound at least)
2 cups of shredded cheddar cheese
2 1/2 cups shredded mozzarella cheese
1/2 cup of grated parmesan cheese

5-CHEESE LASAGNE

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 15



5-Cheese Lasagne image

Steps:

  • 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 sauce pot, 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.

1 tablespoon olive oil
1 small white onion, diced
1 clove garlic, minced
One 16-ounce can crushed tomatoes
1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
Salt and freshly ground black pepper
One 16-ounce package lasagne noodles (which contains approximately 16 to 20 noodles)
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)

LASAGNE WITH FIVE CHEESE

Make and share this Lasagne With Five Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     High In...

Time 2h5m

Yield 9 serving(s)

Number Of Ingredients 15



Lasagne With Five Cheese image

Steps:

  • Make the bechamel sauce--melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.
  • Stir in milk; whisk over medium heat until smooth, about 5 minutes; add chicken broth; cook, whisking, until mixture boils and is thick and smooth, about 10 minutes.
  • Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.
  • Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
  • Let noodles sit in a bowl of cool water until ready to use.
  • Heat oven to 350°; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan.
  • Lift the noodles from the water individually and blot dry on paper towels; arrange a slightly overlapping layer of 4 noodles on the bottom of the dish.
  • In a bowl, stir the ricotta, parsley, 2 tablespoons of the parmesan cheese, 1/2 teaspoon salt (or to taste), the black pepper, and 1/8 teaspoon of the remaining nutmeg until blended.
  • Spread in a layer over the noodles.
  • Arrange 4 more noodles in an overlapping layer over the ricotta.
  • Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.
  • Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.
  • Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.
  • Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.
  • Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.

6 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
1 cup seasoned defatted chicken broth
1 teaspoon salt (to taste)
1/4 teaspoon ground nutmeg
12 lasagna noodles, preferably spinach
1 (15 ounce) container ricotta cheese
1/4 cup chopped Italian parsley
5 tablespoons grated parmesan cheese
1/8 teaspoon coarsely ground black pepper
4 ounces sweet gorgonzola cheese, crumbled
1 cup shredded mozzarella cheese
4 ounces smoked mozzarella cheese, sliced
4 ounces italian Fontina cheese, shredded

LASAGNA PINWHEELS

Make and share this Lasagna Pinwheels recipe from Food.com.

Provided by Quick n Easy Recipes

Categories     Poultry

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8



Lasagna Pinwheels image

Steps:

  • Preheat oven to 375.
  • Coat rectangular 2-quart baking dish with no-stick cooking spray.
  • Brown turkey in non-stick skillet. While turkey is cooking combine ricotta, mozzarella, Parmesan , eggs and parsley in medium mixing bowl; stir to blend.
  • Spread a scant 1/4 cup cheese mixture on each lasagna noodle. Roll up starting with a short end.
  • Place seam side down in baking dish.
  • Add pasta sauce to turkey in skillet and heat. Pour sauce over rolls in baking dish.
  • Cover with foil.
  • Bake 30 to 35 minutes or until heated through.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 302.3, Fat 12.8, SaturatedFat 7, Cholesterol 57.8, Sodium 332.3, Carbohydrate 21, Fiber 0.8, Sugar 1, Protein 24.6

1/2 lb turkey or 1/2 lb chicken, ground
15 ounces part-skim ricotta cheese
1 cup part-skim mozzarella cheese, shredded
1/4 cup parmesan cheese
1/3 cup egg substitute
2 tablespoons fresh parsley
8 lasagna noodles, cooked and drained
2 cups low-sodium pasta sauce

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

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 120-150 servings.

Number Of Ingredients 16



Five-Cheese Lasagna image

Steps:

  • 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, 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.

Nutrition Facts : Calories 177 calories, Fat 12g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 387mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

6 packages (16 ounces each) lasagna noodles
10 pounds bulk 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

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