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Three-Cheese Lasagna Recipe

Three-Cheese Lasagna Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:8 servings

Ingredients

  • 2 pounds ground turkey or beef
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    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

Directions

  • 1. 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.
  • 2. Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese.
  • 3. Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months.
  • 4. Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted.
  • 5. 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).

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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.