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

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“No one will ever guess how easy this hearty lasagna is to make. No-boil noodles and prepared spaghetti sauce save time and also, extra pots and pans. If your family is like mine, they'll love this!” Jodi Anderson - Vassar, Kansas
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing
MAKES: 12 servings

Ingredients

  • 1 pound ground beef
  • 1 pound bulk Italian sausage
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 2 eggs, beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano or Asiago cheese
  • 8 no-cook lasagna noodles
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 6 slices provolone cheese, quartered

Nutritional Facts

469 calories: 1 piece, 27g fat (14g saturated fat), 135mg cholesterol, 1005mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 37g protein .

Directions

  1. Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses.
  2. Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with four noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese.
  3. Cover and bake 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting.
    Freeze option:Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350deg;. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 12 servings.
Originally published as Six-Cheese Lasagna in Simple & Delicious March/April 2009, p33

Medium-Bodied Red Wine

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


Reviews for Six-Cheese Lasagna

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
abbysaeger
Reviewed May. 11, 2014

"EVERY TIME I MAKE THIS IS GET RAVE REVIEWS!"

MY REVIEW
kuchen84
Reviewed Jan. 17, 2014

"OMG, this is the best I ever had. Omitted the sausage and went with 2lbs. ground beef. I also love asiago and used 1/2 cup of it."

MY REVIEW
dlf3019
Reviewed Oct. 3, 2013

"Easy and delicious!"

MY REVIEW
busymamatjj
Reviewed Jul. 11, 2011

"SOOOO good, my family just loved it. Will definitely be making this again. I did use 2% cottage cheese and part-skim ricotta."

MY REVIEW
kweber644
Reviewed Jul. 24, 2010

"I have made this recipe many times - most recently for a group of 25 high school soccer players. There was not one bite left! It is absolutely the best lasagne ever! I would put it up against any lasagne served in any Italian restaurant."

MY REVIEW
Seminoles
Reviewed Jun. 27, 2009

"This was really good. Very simple and my whole family liked it, even those who are especially hard to please. A keeper!"

MY REVIEW
bwood19
Reviewed Feb. 21, 2009

"Tasted great but needs more sauce. I will use a jar and a half or possibly two jars next time."

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