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Four-Cheese Lasagna
Cheese really stars in this lighter lasagna, which I created a few years ago. It can be prepared ahead of time and baked later. I sometimes make up a couple batches and freeze them in case company drops by. —Janet Myers, Napanee, Ontario
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) tomatoes, undrained
- 1 can (8 ounces) sliced mushrooms, drained
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon fennel seed
- 2 cups 4% cottage cheese
- 2/3 cup grated Parmesan cheese
- 1/4 cup shredded mild cheddar cheese
- 1-1/2 cups shredded part-skim mozzarella cheese, divided
- 2 large eggs
- 1 pound lasagna noodles, cooked and drained
Directions
- 1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 minutes.
- 2. In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13x9-in. baking dish. Arrange half the noodles over sauce. Spread cheese mixture over noodles. Top with remaining noodles and sauce.
- 3. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese is melted.
Nutrition Facts
1 piece: 351 calories, 11g fat (6g saturated fat), 76mg cholesterol, 742mg sodium, 39g carbohydrate (8g sugars, 3g fiber), 25g protein.
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