Four-Cheese Lasagna Recipe
- 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
- 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.
1 piece: 351 calories, 11g fat (6g saturated fat), 76mg cholesterol, 742mg sodium, 39g carbohydrate (8g sugars, 3g fiber), 25g protein.
Reviews for Four-Cheese Lasagna
"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."
"Excellent! I use fresh sliced mushrooms and a minced zucchini along with some brown sugar. By far my favorite."
"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!"
"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."
"My boyfriend loved it...he had thirds!"
"Great Lasagna!! I have made it several times. Always a hit."
"I got rid of all my other lasagna recipes after trying this one!"
"As far as I'm concerned this recipe is as good as lasagne served in some of the finest Italian restaurants. The only change I made was to cut the noodles in half--I thought 16 oz was too much. Voncille in Texas"
"I found this recipe in taste of home magazine years ago. It has been the only lasagna I have made since! I have 5 kids from toddler to teen and they all absolutely love it. It is a perfect lasagna!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.