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Three-Cheese Lasagna

 Three-Cheese Lasagna
With all the flavors of lasagna with none of the layering, this recipe is as easy as it is delicious.—Del Mason of Martensville, Saskatchewan
8 ServingsPrep: 25 min. Bake: 15 min.


  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1 package (6.4 ounces) lasagna dinner mix
  • 2-1/4 cups hot water
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green onions
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese


  • Preheat oven to 350°. In a large skillet, cook beef and onion
  • over medium heat 10-12 minutes or until meat is no longer pink;
  • drain. Stir in pasta from the dinner mix, contents of seasoning mix,
  • water, tomatoes, spinach, mushrooms and onions. Bring to a boil.
  • Reduce heat; cover and simmer 10-13 minutes or until pasta is tender.
  • Stir in cottage cheese and Parmesan cheese.
  • Transfer to two greased 8-in. square baking dishes. Sprinkle with
  • mozzarella cheese. Cover and freeze one casserole for up to 3
  • months.

2 of 2

Three-Cheese Lasagna (continued)

Directions (continued)

  • Cover and bake the remaining casserole 15-20 minutes or until bubbly
  • and cheese is melted.
  • To use frozen casserole: Remove from the freezer 30 minutes before
  • baking (do not thaw). Cover and bake at 350° for 1 hour.
  • Uncover; bake 15-20 minutes longer or until heated through.
  • Yield: 2 casseroles (4 servings each).
Editor's Note: This recipe was tested with Hamburger Helper Lasagna Dinner Mix.
Nutritional Facts: 1-1/4 cups equals 384 calories, 16 g fat (8 g saturated fat), 76 mg cholesterol, 1,012 mg sodium, 27 g carbohydrate, 4 g fiber, 34 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.