Frederic Melton
Gordon Food Service's Six Cheese Lasagna is a popular and indulgent dish known for its rich, creamy, and cheesy flavor profile. This lasagna features a carefully curated blend of six distinct cheeses, each contributing to its unique taste and texture. While the exact ingredients may vary slightly depending on the specific recipe or product version, common components typically include layers of tender lasagna noodles, a savory marinara or tomato sauce, and a generous mix of cheeses such as mozzarella, ricotta, Parmesan, provolone, Asiago, and Romano. Additional ingredients like seasoned ground beef or Italian sausage, garlic, herbs, and spices may also be included to enhance the overall flavor. The combination of these high-quality ingredients creates a hearty and satisfying meal that appeals to cheese lovers and comfort food enthusiasts alike.
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What You'll Learn
- Cheese Blend: Mozzarella, cheddar, Parmesan, Asiago, fontina, and provolone create the six-cheese mix
- Pasta Layers: Flat lasagna sheets, boiled al dente, form the base structure
- Tomato Sauce: Seasoned marinara with herbs, garlic, and olive oil adds flavor
- Ricotta Filling: Creamy ricotta mixed with eggs and spices provides richness
- Topping: Shredded cheese and breadcrumbs are sprinkled for a golden, crispy finish
Cheese Blend: Mozzarella, cheddar, Parmesan, Asiago, fontina, and provolone create the six-cheese mix
The six-cheese blend in Gordon Food’s lasagna isn’t just a random assortment—it’s a carefully curated mix designed to balance texture, flavor, and meltability. Mozzarella, the workhorse of cheese blends, provides the stretchy, gooey texture essential for lasagna. Cheddar adds a sharp, tangy kick, while Parmesan contributes a nutty, umami-rich depth. Asiago brings a subtle sweetness, fontina enhances creaminess, and provolone rounds it out with a mild, smoky edge. Together, these cheeses create a layered flavor profile that elevates the dish from ordinary to exceptional.
When recreating this blend at home, consider the ratio: aim for 40% mozzarella for structure, 20% cheddar for sharpness, 15% Parmesan for depth, and 10% each of Asiago, fontina, and provolone for complexity. Grate the cheeses yourself for better melt and flavor integration—pre-shredded varieties often contain anti-caking agents that hinder texture. For a richer result, mix the cheeses with a beaten egg and a splash of heavy cream before layering, ensuring a velvety, cohesive sauce.
This blend isn’t just for lasagna. Use it to upgrade grilled cheese sandwiches, stuff chicken breasts, or top vegetable casseroles. The key is understanding each cheese’s role: mozzarella for stretch, cheddar for bite, Parmesan for savoriness, Asiago for sweetness, fontina for creaminess, and provolone for smokiness. Experiment with swapping one cheese (e.g., Gouda for cheddar) to tailor the blend to your taste, but keep the balance of textures and flavors in mind.
For those with dietary restrictions, this blend is naturally gluten-free and can be made vegetarian by ensuring the Parmesan is rennet-free. However, it’s high in saturated fat, so portion control is key. Pair the lasagna with a light, acidic salad dressed in lemon vinaigrette to cut through the richness. Leftover cheese blend? Freeze it in portioned bags for future recipes—just thaw and use within three months for best quality.
In comparison to single-cheese lasagnas, this six-cheese blend offers a dynamic eating experience. While a mozzarella-only version might feel one-note, and a Parmesan-heavy one too sharp, this mix achieves harmony. It’s a masterclass in how different cheeses can complement each other, proving that sometimes, more *is* more—when done right.
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Pasta Layers: Flat lasagna sheets, boiled al dente, form the base structure
Flat lasagna sheets, when boiled al dente, serve as the architectural backbone of Gordon Food’s Six Cheese Lasagna. Their firm yet tender texture ensures each layer retains structure without becoming mushy under the weight of cheese and sauce. Overcooking the pasta at this stage risks a collapsed dish, while undercooking leaves it rigid and unappetizing. Aim for a cooking time 2–3 minutes shy of the package instructions, testing for a slight resistance when bitten—this ensures the sheets will finish cooking perfectly in the oven.
The choice of flat lasagna sheets over other pasta shapes is deliberate. Their broad, even surface maximizes contact with the cheese blend, allowing flavors to meld seamlessly. Unlike curly-edged or ridged varieties, flat sheets create clean, distinct layers that enhance both presentation and portioning. For a gluten-free adaptation, substitute rice or chickpea-based lasagna sheets, though these may require a shorter boil time to prevent disintegration.
Layering technique matters as much as pasta quality. Begin with a thin spread of sauce to prevent sticking, then lay sheets in a single, slightly overlapping pattern to cover gaps. Avoid stacking sheets directly above one another to ensure even sauce and cheese distribution. Each pasta layer should act as a canvas, not a barrier, allowing the six cheeses to permeate the dish without overwhelming the pasta’s subtle bite.
Practical tip: If using no-boil lasagna sheets, skip the boiling step but increase the sauce quantity by 25% to ensure proper hydration during baking. However, for Gordon Food’s recipe, traditional boiled sheets yield a more controlled texture. Always blot boiled sheets gently with a clean towel to remove excess water, preventing dilution of the cheese mixture. This small step preserves the dish’s rich, cohesive mouthfeel.
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Tomato Sauce: Seasoned marinara with herbs, garlic, and olive oil adds flavor
The foundation of any great lasagna lies in its tomato sauce, and Gordon Food’s Six Cheese Lasagna elevates this base with a seasoned marinara enriched by herbs, garlic, and olive oil. This combination isn’t just about adding flavor—it’s about creating a harmonious balance that complements the richness of the six cheeses. The marinara provides a tangy, slightly sweet acidity, while the herbs (likely a blend of basil, oregano, and thyme) introduce earthy and aromatic notes. Garlic, a staple in Italian cuisine, adds depth and a subtle pungency, while olive oil rounds out the profile with its fruity, smooth undertones. Together, these ingredients transform a basic tomato sauce into a complex, multi-dimensional layer that ties the dish together.
Crafting this seasoned marinara requires precision. Start by sautéing minced garlic in olive oil over medium heat until fragrant but not browned—about 1-2 minutes. This step unlocks the garlic’s full flavor without introducing bitterness. Add crushed or diced tomatoes, then incorporate dried herbs (1 teaspoon each of basil and oregano, ½ teaspoon of thyme) or fresh herbs (doubled for potency). Simmer the sauce for at least 20 minutes to allow the flavors to meld, adjusting seasoning with salt and pepper as needed. For a smoother texture, blend the sauce lightly, but retain some chunkiness to maintain rustic appeal. This method ensures the marinara is robust enough to stand up to the cheeses without overpowering them.
Comparing this seasoned marinara to plain tomato sauce highlights its superiority in lasagna. Plain sauce often lacks the depth required to balance the creaminess of multiple cheeses, resulting in a one-note dish. The addition of herbs, garlic, and olive oil not only enhances flavor but also improves the sauce’s texture and aroma. Olive oil, in particular, contributes a silky mouthfeel that contrasts beautifully with the layered pasta and cheese. This isn’t just a sauce—it’s a strategic component designed to elevate the entire lasagna experience.
For home cooks replicating this style, consider these practical tips: Use high-quality extra virgin olive oil for its superior flavor, and opt for San Marzano tomatoes for their natural sweetness and low acidity. If fresh herbs aren’t available, dried varieties work well, but add them early in the cooking process to rehydrate fully. For a bolder garlic presence, roast a head of garlic and mash it into the sauce. Finally, let the sauce cool slightly before layering it in the lasagna to prevent the pasta from becoming soggy. These small adjustments ensure your tomato sauce mirrors the sophistication of Gordon Food’s version.
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Ricotta Filling: Creamy ricotta mixed with eggs and spices provides richness
The ricotta filling in Gordon Food's Six Cheese Lasagna is a masterclass in simplicity and indulgence. This layer, often the heart of a great lasagna, relies on a trio of core ingredients: creamy ricotta, eggs, and spices. The ricotta, with its mild, slightly sweet flavor and velvety texture, forms the base. Eggs act as the binder, ensuring the filling holds together without becoming dense. Spices, though not specified in the product description, likely include classics like nutmeg, black pepper, and a hint of garlic powder, adding depth without overwhelming the cheese blend.
To recreate this filling at home, start with 15 ounces of whole-milk ricotta for every 9x13-inch lasagna pan. Beat one large egg per cup of ricotta to achieve a smooth, cohesive mixture. Season sparingly—a quarter teaspoon of nutmeg, an eighth teaspoon of black pepper, and a pinch of garlic powder per batch will enhance without dominating. For a lighter version, substitute half the ricotta with low-fat cottage cheese, pulsed in a food processor until smooth. Avoid overmixing, as this can lead to a rubbery texture.
What sets this filling apart is its role in balancing the lasagna’s overall richness. While the six-cheese blend (likely including mozzarella, Parmesan, and others) contributes sharpness and meltiness, the ricotta layer provides a creamy, almost custard-like contrast. This interplay prevents the dish from becoming overly heavy, ensuring each bite remains satisfying yet approachable. For best results, spread the ricotta mixture in an even layer between noodles, avoiding clumps that could dry out during baking.
A practical tip: if using store-bought ricotta, drain it in a fine-mesh sieve for 15 minutes to remove excess moisture, which can dilute the filling. For a gourmet twist, fold in a handful of chopped fresh basil or a tablespoon of lemon zest to brighten the flavor. Whether you’re assembling Gordon Food’s lasagna or crafting your own, this ricotta filling is a testament to how a few humble ingredients, when combined thoughtfully, can elevate a dish from good to unforgettable.
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Topping: Shredded cheese and breadcrumbs are sprinkled for a golden, crispy finish
The final touch on Gordon Food's Six Cheese Lasagna is a generous sprinkle of shredded cheese and breadcrumbs, a simple yet transformative step that elevates the dish from good to extraordinary. This topping serves a dual purpose: it adds a layer of rich, melted cheese that binds the lasagna together, while the breadcrumbs introduce a contrasting texture that crisps up beautifully in the oven. The result is a golden, crunchy crown that beckons with every bite, ensuring the last thing you taste is as memorable as the first.
To achieve this perfect finish, start by preheating your oven to 375°F (190°C). While the lasagna is assembling, prepare the topping by mixing 1 cup of shredded mozzarella or a blend of Italian cheeses with ½ cup of plain breadcrumbs. For an extra kick, consider adding a pinch of garlic powder or dried parsley to the breadcrumbs. Once the lasagna is layered and ready, evenly distribute the cheese and breadcrumb mixture over the top, ensuring full coverage. This step is crucial—uneven distribution can lead to burnt spots or areas lacking that desirable crunch.
The science behind this topping lies in its ability to create a Maillard reaction, the chemical process responsible for the browning and flavor development in foods. The combination of proteins from the cheese and carbohydrates from the breadcrumbs, when exposed to heat, produces a complex array of flavors and a visually appealing golden-brown crust. For best results, bake the lasagna uncovered for the last 15–20 minutes, allowing the topping to crisp without overcooking the layers beneath.
Practical tips for success include using fresh breadcrumbs for a more pronounced texture, though panko breadcrumbs can be substituted for an even lighter crunch. If you’re concerned about the cheese burning, tent the lasagna loosely with foil for the first half of the baking time, then remove it to allow the topping to crisp. For those with dietary restrictions, gluten-free breadcrumbs or almond meal can be used as alternatives without sacrificing texture.
In comparison to other lasagna toppings, such as béchamel sauce or additional layers of pasta, the shredded cheese and breadcrumb combination offers a balance of simplicity and sophistication. It’s a technique that’s accessible to home cooks yet delivers professional-quality results. Whether you’re preparing a family dinner or hosting a gathering, this topping ensures your lasagna stands out, proving that sometimes the best finishes are the simplest ones.
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Frequently asked questions
The main cheese ingredients include ricotta, mozzarella, Parmesan, provolone, Romano, and Asiago cheeses.
Yes, it contains lasagna noodles, typically made from wheat flour, eggs, and water.
No, this is a meatless lasagna, focusing solely on cheese and pasta layers.
Additional ingredients include tomato sauce, onions, garlic, herbs (like basil and oregano), and spices for flavor.
