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Six-Cheese Lasagna

 Six-Cheese Lasagna
“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
12 ServingsPrep: 25 min. Bake: 1 hour + standing

Ingredients

  • 1 pound ground beef
  • 1 pound Johnsonville® Mild Ground 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

Directions

  • 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.
  • 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.
  • Cover and bake 50 minutes or until a thermometer reads 160°.

2 of 2

Six-Cheese Lasagna (continued)

Directions (continued)

  • Uncover; bake 10 minutes longer or until cheese is lightly browned.
  • Let stand 15 minutes before cutting. Yield: 12 servings.
Nutritional Facts: 1 piece equals 469 calories, 27 g fat (14 g saturated fat), 135 mg cholesterol, 1,005 mg sodium, 20 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.