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Six-Cheese Lasagna Recipe

Six-Cheese Lasagna Recipe photo by Taste of Home

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“No one will ever guess how easy this hearty lasagna is to make. No-boil noodles and prepared spaghetti sauce save time and also, extra pots and pans. If your family is like mine, they'll love this!” Jodi Anderson - Vassar, Kansas

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Six-Cheese Lasagna Recipe

Prep: 25 min. Bake: 1 hour + standing

Yield: 12 Servings

25 60 85

Ingredients

1 pound ground beef
1 pound bulk Italian sausage
1 jar (24 ounces) meatless spaghetti sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano or Asiago cheese
8 no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese
6 slices provolone cheese, quartered

Directions

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine the eggs, ricotta, cottage, Parmesan and Romano cheeses.
Spread 1-1/2 cups sauce mixture in a greased 13-in. x 9-in. baking dish. Top with four noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese.
Cover and bake at 350° for 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 469 calories, 27 g fat (14 g saturated fat), 135 mg cholesterol, 1,005 mg sodium, 20 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Six-Cheese Lasagna in Simple & Delicious March/April 2009, p33

Lasagna Prep Pointers

To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Six-Cheese Lasagna

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Reviewed on Jul. 11, 2011 by busymamatjj

SOOOO good, my family just loved it. Will definitely be making this again. I did use 2% cottage cheese and part-skim ricotta.

Reviewed on Jul. 24, 2010 by kweber644

I have made this recipe many times - most recently for a group of 25 high school soccer players. There was not one bite left! It is absolutely the best lasagne ever! I would put it up against any lasagne served in any Italian restaurant.

Reviewed on Jun. 27, 2009 by Seminoles

This was really good. Very simple and my whole family liked it, even those who are especially hard to please. A keeper!