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Perfect Four-Cheese Lasagna

Lasagna is one of my favorite meals, and this is the recipe I’ve been making since I was a teenager. It’s a tantalizing combo of pasta, meat sauce, cheese and more cheese that really lives up to its name! —Lauren Delaney-Wallace, Glen Carbon, Illinois
  • Total Time
    Prep: 25 min. Bake: 50 min. + standing
  • Makes
    12 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cans (15 ounces each) tomato sauce
  • 2 large eggs, lightly beaten
  • 2 cups Daisy 4% cottage cheese
  • 2/3 cup grated Parmesan cheese
  • 1/4 cup shredded cheddar cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 12 no-cook lasagna noodles (about 7 ounces)
  • 1 teaspoon Italian seasoning

Directions

  • Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese.
  • Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half of the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese.
  • Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna, as directed, until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.
Nutrition Facts
1 piece: 279 calories, 13g fat (6g saturated fat), 72mg cholesterol, 662mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 20g protein.

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Reviews

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Average Rating:
  • Sue Ellyn
    Mar 17, 2020

    No comment left

  • dcscake_OH
    Aug 10, 2019

    What a great lasagna recipe. I used ricotta cheese, as I did not have the cottage cheese, and it turned out better than I though. Great hit with family.

  • randcbruns
    Jul 18, 2019

    This is a great lasagna recipe. The cottage cheese was a bit hard to get my kids to eat but they enjoyed it once they gave it a try.

  • Dawn
    Jul 10, 2019

    I made this recipe today! I'd used a RED onion, chopped along with the ground beef and garlic! I used an 8-oz. package of no-cook lasagna! I sampled this dish and it is SCRUMPTIOUS! Thank you for sharing this recipe, Lauren Delaney-Wallace!

  • Katisha
    Jul 3, 2019

    I used full fat cottage cheese and it worked great. I've found that ricotta (although traditional) can be grainy. The full fat cottage cheese gave the dish a great texture. It's also much more affordable than ricotta!

  • amehart
    Jul 2, 2019

    I made as is except being Italian I HAD to sub ricotta for the cottage cheese. Good flavor for a very quick and simple lasagna. I would add more seasonings next time, just for personal preference, but this turned out very good.

  • Claudia
    Dec 14, 2018

    No comment left