The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.
Cheese really stars in this lighter 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
A definite crowd-pleaser, this classic lasagna is thick, rich and meaty with lots of cheese—just the way I like it. Even though my parents were Hungarian, I have a weakness for savory Italian foods like this.
—Suzanne Barker, Bellingham, Washington
Here's a dish that's perfect to share with your sweetie! The heart on top is an easy touch which makes the lasagna extra special. Because you can make it ahead, you won't have to feel rushed when it's time to enjoy your meal.
—Marcy Cella, L'Anse, Michigan
Our family loves this recipe accompanied with a green salad and garlic bread. It is so handy on lazy days or when guests arrive to have an extra, ready-made pan in the freezer. —Geri Davis, Prescott, Arizona
I've served this satisfying lasagna for years - when our children were small, they preferred it more than a steak dinner! Now my grandchildren request that I bring a pan along when I visit...and, of course, I do.
-Barbara McIntosh, Midland, Texas