- 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 large eggs
- 1 pound lasagna noodles, cooked and drained
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Four-Cheese Lasagna
"This is the only lasagna recipe I have ever made since I saw it in the magazine in 1995. I always make two pans right away and freeze one or give away. Fantastic recipe, turns out every time!"
"Excellent! I use fresh sliced mushrooms and a minced zucchini along with some brown sugar. By far my favorite."
"I look forward to trying this. Seems to me, though, that one could just use a can of tomato puree instead of canned tomatoes and then blending them."
"This is just soso. When I make mine I do three layers, with 4 noodles per layer, cutting three to fit the fourth one in without overlapping. I also use the best italian sausage from my favorite Italian market and use fresh sharp aged parmesan. I also use ricotta cheese and mix it with some of the sauce so it spreads easier, none on the top layer.. Mine is putsy I know, its not an every day dish. Mushrooms in Lasagne....NEVER."
"left out the meat sauted a pound of fresh mushrooms ( no canned) Everyone had seconds"
"I also cut the amount of noodles in half. My family loves this, I always double it to put one in the freezer for later. We also use the sauce recipe for spaghetti but increase the fennel seed to 1 teaspoon."
"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."
"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."