Five Cheese Lasagna Recipe

This Five Cheese Lasagna is a towering masterpiece of molten comfort—the exact dish I crave when the world outside feels a little too cold. A perfect combo of silky ricotta, sharp Romano, and velvet-thick cream sauce layered between tender pasta and savory sun-dried tomatoes, it is a recipe that demands patience and rewards you with pure, cheese-laden bliss. The way the golden-brown Fontina and Mozzarella pull apart to reveal that herb-flecked, garlicky center is something I dream about long before the oven timer even goes off.

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Five Cheese Lasagna Recipe Ingredients

Cream Sauce (Béchamel)

• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups whole milk

Cheese Sauce Filling

• ¼ cup oil-packed sun-dried tomatoes, minced
• 1 tbsp garlic, minced
• 3½ cups ricotta cheese
• 3 large eggs
• 1 cup Parmesan cheese, grated
• ½ cup Romano cheese, grated
• ½ tsp salt
• 1 tsp ground black pepper

Lasagna Layers

• 12 lasagna noodles (uncooked)
• 4 cups mozzarella cheese, shredded
• ¼ cup Fontina cheese, shredded
• 48 oz marinara sauce (for serving)
• Extra Parmesan for garnish

How To Make Five Cheese Lasagna Recipe

1. Make the cream sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 2 minutes until it bubbles. Slowly whisk in the milk and continue cooking until the sauce thickens enough to coat the back of a spoon. Remove from heat and let it cool completely; you can even pop it in the fridge to speed this up.
2. Prepare the cheese filling: In a large mixing bowl, combine the ricotta, eggs, Parmesan, Romano, minced sun-dried tomatoes, garlic, salt, and pepper. Fold in about 1½ cups of the cooled cream sauce. Reserve the remaining ½ cup of this mixture to use as the final top layer.
3. Boil the noodles: Cook the lasagna noodles in a large pot of salted water according to package instructions. Once done, rinse them immediately with cold water to stop the cooking and prevent them from sticking together. Drain well.
4. Layer it up: Lightly oil a 9×13-inch baking dish. Lay down a layer of noodles, followed by a generous spread of the cheese filling, then a layer of mozzarella and a sprinkle of Fontina. Repeat this process 3 more times. For the final top layer, use the reserved ½ cup of the sauce mixture.
5. Bake and rest: Cover the dish loosely with aluminum foil. Bake at 350°F (180°C) for 1 hour. Once finished, remove from the oven and let it rest for 30 minutes. This is the most important step; it allows the layers to set so the lasagna doesn’t slide apart when sliced.
6. Serve: Heat your marinara sauce separately. Pour a ladle of warm marinara over each individual slice and finish with a fresh handful of grated Parmesan.

Recipe Tips

• The Cooling Rule: Ensure the cream sauce is completely cool before mixing it with the ricotta and eggs. If it’s too hot, it will scramble the eggs and make the filling watery.
• Sun-Dried Tomato Prep: Make sure to drain the oil-packed tomatoes well and mince them very finely so their flavor is evenly distributed throughout the cheese layers.
• Don’t Skip the Rest: If you cut into the lasagna too soon, the cheese will be too fluid and the noodles will slide. That 30-minute rest ensures those beautiful, distinct layers.
• Noodle Stickiness: If your noodles are sticking together after draining, drizzle them with a tiny bit of olive oil and toss gently to coat.

What To Serve With Five Cheese Lasagna Recipe

• A crisp Italian garden salad with zesty dressing
• Warm, buttery garlic breadsticks
• Roasted balsamic Brussels sprouts
• A bold red wine like a Chianti or Sangiovese

How To Store Five Cheese Lasagna Recipe

• Refrigerate: Wrap the dish tightly in foil or store individual slices in airtight containers for up to 4 days.
• Reheat: To keep the cheese creamy, reheat in the oven at 325°F covered with foil. Alternatively, microwave individual slices with a splash of extra marinara.
• Freeze: This lasagna freezes beautifully! Wrap the unbaked or baked lasagna in double layers of plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before baking or reheating.

Five Cheese Lasagna Recipe Nutrition Facts

• Calories: ~650 kcal (per slice)
• Carbohydrates: 48g
• Protein: 34g
• Fat: 38g
• Fiber: 3g
• Sugar: 6g

Nutrition information is estimated per slice based on 10 servings.

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