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

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


  • 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

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


  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.

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Reviewed May. 11, 2014


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."

Reviewed Oct. 3, 2013

"Easy and delicious!"

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."

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."

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