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Four-Cheese Lasagna Recipe

Four-Cheese Lasagna Recipe photo by Taste of Home

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Cheese really stars in this lasagna, which I created a few years ago. It can be prepared ahead of time and baked later. I sometimes make up a couple batches and freeze them in case company drops by. -Janet Myers, Napanee, Ontario

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Four-Cheese Lasagna Recipe

Prep: 30 min. Bake: 1 hour

Yield: 12 Servings

30 60 90

Ingredients

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) tomatoes, undrained
1 can (8 ounces) sliced mushrooms, drained
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon fennel seed
2 cups (16 ounces) 4% cottage cheese
2/3 cup grated Parmesan cheese
1/4 cup shredded mild cheddar cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
2 eggs
1 pound lasagna noodles, cooked and drained

Directions

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 minutes.
In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13-in. x 9-in. baking dish. Arrange half the noodles over sauce. Spread cheese mixture over noodles. Top with remaining noodles and sauce.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese is melted. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 351 calories, 11 g fat (6 g saturated fat), 76 mg cholesterol, 742 mg sodium, 39 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Four-Cheese Lasagna in Taste of Home April/May 1995, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Four-Cheese Lasagna

Four-Cheese Lasagna

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Reviewed on Apr. 28, 2012 by marrisa_s

This recipe was not great, just good. I didnt think it was that cheesy and I even added a little more cheese than what it called for. Kathyferickson, 16 oz. of noodles was waaaayyy too much. The recipe says to cook 16 oz of noodles and theres only 2 layers of lasagna noodles so thats 8 oz of noodles per layer. I made it a 3 layer and still only used 9 lasagna noodles because 3 fit perfectly per layer in a 9x13.

Reviewed on May. 24, 2011 by kathyferickson

The recipe calls for one pound of lasagna noodles; is that correct? It seems like a lot of noodles for a 9x13 pan. Pls inform.

Reviewed on Apr. 09, 2011 by daisyq1

My boyfriend loved it...he had thirds!

Reviewed on Dec. 04, 2010 by kraft57

Great Lasagna!! I have made it several times. Always a hit.

Reviewed on Jan. 07, 2010 by jessie34

I got rid of all my other lasagna recipes after trying this one!

Reviewed on Feb. 23, 2009 by hjwoodward

My favorite lasagna ever! I sometimes substitute Italian sausage for the beef. This is what my husband requests for his birthday dinner.

Reviewed on Aug. 25, 2008 by vbielefeld

As far as I'm concerned this recipe is as good as lasagne served in some of the finest Italian restaurants. The only change I made was to cut the noodles in half--I thought 16 oz was too much. Voncille in Texas

Reviewed on May. 27, 2008 by Brandirae

I found this recipe in taste of home magazine years ago. It has been the only lasagna I have made since! I have 5 kids from toddler to teen and they all absolutely love it. It is a perfect lasagna!