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

Four-Cheese Lasagna Recipe

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4.5 15
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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 large 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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Feb. 1, 2016

"used dried pasta sheets and fresh mushrooms, turned out fine, it was delicious and even my husband who doesn't really like pasta said how good it was."

Reviewed Jan. 26, 2016

"Excellent! I use fresh sliced mushrooms and a minced zucchini along with some brown sugar. By far my favorite."

Reviewed Jan. 21, 2016

"I made this wonderful Lasagna EXACTLY per the recipe. Served with a garden salad, browned garlic bread, & a nice merlot wine. My wife & I loved it!"

Reviewed Jan. 21, 2016

"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."

Reviewed Jan. 20, 2016

"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."

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