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Cheesy Lasagna Recipe

Cheesy Lasagna Recipe photo by Taste of Home

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The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.

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Cheesy Lasagna Recipe

Prep: 25 min. Bake: 40 min. + standing

Yield: 12 Servings

25 40 65

Ingredients

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
3 cans (6 ounces each) tomato paste
3/4 cup water
2 tablespoons brown sugar
3 to 4 teaspoons dried oregano
1 tablespoon cider vinegar
1/4 teaspoon garlic powder
9 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded Monterey Jack cheese
8 ounces sliced provolone cheese
1/4 cup grated Parmesan cheese

Directions

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder.
In a greased 13-in. x 9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese.
Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 368 calories, 20 g fat (11 g saturated fat), 71 mg cholesterol, 398 mg sodium, 22 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Cheesy Lasagna in Country Woman March/April 2004, p33

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Reviews for Cheesy Lasagna

Cheesy Lasagna

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Reviewed on Apr. 18, 2012 by leeaahh

I really enjoyed this recipe. I did find that I was needing more sauce, so I added in two additional cans of tomato paste. This turned out perfect. The next time I make this, I will substitute out one of the cheeses for rocotti cheese.

Reviewed on Mar. 10, 2012 by deannasnz

Next time I'd skip the parmesan because I don't think it added much.

Reviewed on Sep. 28, 2010 by Mrs Smartie Pants

I made this recipe for my in-laws on Thanksgiving and everyone loved it! It makes a lot, sometimes I make 2 8x8 pans and freeze one for later.

Reviewed on Oct. 27, 2009 by Mrs Smartie Pants

Great variation to a typical lasagna. I'm not a huge fan of ricotta cheese, so the four cheeses used here are a great alternative. It also makes a lot, so the recipe could be divided into 2-8x8 pans and one of the pans frozen for later use. My family loved this!