Print Options

Back to Six-Cheese Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

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

  • 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 the eggs, ricotta, cottage, Parmesan and Romano cheeses.
  • Spread 1-1/2 cups sauce mixture in a greased 13-in. x 9-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 at 350° for 50 minutes or until a thermometer
  • reads 160°. Uncover; bake 10 minutes longer or until cheese is

2 of 2

Six-Cheese Lasagna (continued)

Directions (continued)

  • lightly browned. Let stand for 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.