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Four-Cheese Lasagna

 Four-Cheese Lasagna
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
12 ServingsPrep: 30 min. Bake: 1 hour

Ingredients

  • 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

Directions

  • 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

2 of 2

Four-Cheese Lasagna (continued)

Directions (continued)

  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.