Six-Cheese Lasagna
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing
YIELD: 12 servings.
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
Ingredients
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1 pound ground beef
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1 pound bulk Italian sausage
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1 jar (24 ounces) meatless spaghetti sauce
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2 large eggs, beaten
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1 carton (15 ounces) ricotta cheese
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1-1/2 cups 4% cottage cheese
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1/4 cup grated Parmesan cheese
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1/4 cup grated Romano or Asiago cheese
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8 no-cook lasagna noodles
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4 cups shredded part-skim mozzarella cheese
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6 slices provolone cheese, quartered
Directions
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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.
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2.
Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 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.
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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.
Nutrition Facts
1 piece: 469 calories, 27g fat (14g saturated fat), 135mg cholesterol, 1005mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 37g protein.
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