Cheesy Lasagna Recipe

4.5 5 5
Cheesy Lasagna Recipe
Cheesy Lasagna Recipe photo by Taste of Home
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Cheesy Lasagna Recipe

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4.5 5 5
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The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1/2 cup chopped green pepper
  • 3 cans (6 ounces each) tomato paste
  • 3/4 cup water
  • 2 tablespoons brown sugar
  • 3 to 4 teaspoons dried oregano
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon garlic powder
  • 9 lasagna noodles, cooked and drained
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 8 ounces sliced provolone cheese
  • 1/4 cup grated Parmesan cheese

Directions

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder.
In a greased 13-in. x 9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese.
Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Cheesy Lasagna in Country Woman March/April 2004, p33

Nutritional Facts

1 piece: 368 calories, 20g fat (11g saturated fat), 71mg cholesterol, 398mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 24g protein.

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1/2 cup chopped green pepper
  • 3 cans (6 ounces each) tomato paste
  • 3/4 cup water
  • 2 tablespoons brown sugar
  • 3 to 4 teaspoons dried oregano
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon garlic powder
  • 9 lasagna noodles, cooked and drained
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 8 ounces sliced provolone cheese
  • 1/4 cup grated Parmesan cheese
  1. In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder.
  2. In a greased 13-in. x 9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese.
  3. Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Cheesy Lasagna in Country Woman March/April 2004, p33

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MY REVIEW
sbest User ID: 5192410 131354
Reviewed Feb. 13, 2014 Edited Feb. 15, 2014

"This is the only lasagna recipe I use. I modify it using store bought Marinara sauce instead of the vinegar, brown sugar, water, and paste most times, but I love it every time! I have had a few requests for the recipe. Some people enjoy it when I add extra sauce. We all enjoy the fact that we do not use ricotta cheese, and it is still so great!!"

MY REVIEW
leeaahh User ID: 6561466 107686
Reviewed Apr. 18, 2012

"I really enjoyed this recipe. I did find that I was needing more sauce, so I added in two additional cans of tomato paste. This turned out perfect. The next time I make this, I will substitute out one of the cheeses for rocotti cheese."

MY REVIEW
deannasnz User ID: 6542477 107685
Reviewed Mar. 10, 2012

"Next time I'd skip the parmesan because I don't think it added much."

MY REVIEW
Mrs Smartie Pants User ID: 4537128 67540
Reviewed Sep. 28, 2010

"I made this recipe for my in-laws on Thanksgiving and everyone loved it! It makes a lot, sometimes I make 2 8x8 pans and freeze one for later."

MY REVIEW
Mrs Smartie Pants User ID: 4537128 91496
Reviewed Oct. 27, 2009

"Great variation to a typical lasagna. I'm not a huge fan of ricotta cheese, so the four cheeses used here are a great alternative. It also makes a lot, so the recipe could be divided into 2-8x8 pans and one of the pans frozen for later use. My family loved this!"

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