Show Subscription Form

Four-Cheese Lasagna Recipe
Four-Cheese Lasagna Recipe photo by Taste of Home

Four-Cheese Lasagna Recipe

Read Reviews
5 9
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES: 12 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Four-Cheese Lasagna in Taste of Home April/May 1995, p29

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.

Full-Bodied Red Wine

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

Reviews for Four-Cheese Lasagna

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 14, 2015

"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."

Reviewed Apr. 28, 2012

"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 May. 24, 2011

"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 Apr. 9, 2011

"My boyfriend loved it...he had thirds!"

Reviewed Dec. 4, 2010

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

Loading Image