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Four-Cheese Lasagna

 Four-Cheese Lasagna
Recipe provided by Philadelphia® Cream Cheese
12 ServingsPrep: 20 min. Total: 1 hr 10 min.

Ingredients

  • 1 pound extra-lean ground beef
  • 1 onion, chopped
  • 1 package (8 ounces) PHILADELPHIA® Neufchatel Cheese, softened
  • 1 cup Breakstone's® or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
  • 1 package (8 ounces) KRAFT® Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • 1/2 cup KRAFT® Grated Parmesan Cheese, divided
  • 1 egg, beaten
  • 1 jar (24 ounces) spaghetti sauce
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/2 teaspoon dried oregano leaves
  • 12 lasagna noodles, cooked

Directions

  • HEAT oven to 350°F.
  • BROWN meat with onions in large skillet. Meanwhile, mix Neufchatel,
  • cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg
  • until blended.
  • DRAIN meat; return to skillet. Stir in spaghetti sauce, tomatoes and
  • oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto
  • bottom of 13x9-inch baking dish; top with layers of 3 lasagna
  • noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers

2 of 2

Four-Cheese Lasagna (continued)

Directions (continued)

  • twice. Top with remaining noodles, meat sauce, mozzarella and
  • Parmesan; cover.
  • BAKE 50 min. or until heated through, uncovering after 40 min. Let
  • stand 10 min. before cutting to serve. Yield: 12 servings.
EASY CLEANUP: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the melted cheese on the baked lasagna.
Nutritional Facts: 1 serving equals 300 calories, 13 g fat (7 g saturated fat), 70 mg cholesterol, 650 mg sodium, 23 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.