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Cheesy Lasagna

 Cheesy Lasagna
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.
12 ServingsPrep: 25 min. Bake: 40 min. + standing


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Cheesy Lasagna (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now