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Four-Cheese Lasagna Recipe

  • 12servings
  • 90minutes
  • 351calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 medium onion, chopped

  3. 2 garlic cloves, minced

  4. 1 can (28 ounces) tomatoes, undrained

  5. 1 can (8 ounces) sliced mushrooms, drained

  6. 1 can (6 ounces) tomato paste

  7. 1 teaspoon salt

  8. 1 teaspoon dried oregano

  9. 1 teaspoon dried basil

  10. 1/2 teaspoon pepper

  11. 1/2 teaspoon fennel seed

  12. 2 cups (16 ounces) 4% cottage cheese

  13. 2/3 cup grated Parmesan cheese

  14. 1/4 cup shredded mild cheddar cheese

  15. 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

  16. 2 eggs

  17. 1 pound lasagna noodles, cooked and drained

Instructions Jump to Ingredients ↑

  1. Four-Cheese Lasagna Recipe photo by Taste of Home 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 13-in. x 9-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. Yield: 12 servings.

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