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Cheesy Lasagna Recipe

Cheesy Lasagna Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 piece: 368 calories, 20g fat (11g saturated fat), 71mg cholesterol, 398mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 24g protein

Reviews for Cheesy Lasagna

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MY REVIEW
Reviewed Feb. 13, 2014 Edited Feb. 15, 2014

"This is the only lasagna recipe I use. I modify it using store bought Marinara sauce instead of the vinegar, brown sugar, water, and paste most times, but I love it every time! I have had a few requests for the recipe. Some people enjoy it when I add extra sauce. We all enjoy the fact that we do not use ricotta cheese, and it is still so great!!"

MY REVIEW
Reviewed Apr. 18, 2012

"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."

MY REVIEW
Reviewed Mar. 10, 2012

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

MY REVIEW
Reviewed Sep. 28, 2010

"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."

MY REVIEW
Reviewed Oct. 27, 2009

"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!"

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