PERFECT FOUR-CHEESE LASAGNA
Lasagna is one of my favorites, 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
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- 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 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 : Calories 279 calories, Fat 13g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
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
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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. , 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. , 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 : Calories 351 calories, Fat 11g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
4-CHEESE LASAGNA
Make and share this 4-Cheese Lasagna recipe from Food.com.
Provided by JfsKnight
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Shred provolone (can use salad shooter).
- Combine all the cheese mixture ingredients and mix well.
- Oil bottom of a 13" x 9" x 2" pan with a thin layer.
- Add 1/3 cup spaghetti sauce (ladle-full) to bottom of the pan.
- Place 3-4 noodles across bottom of the pan.
- Cover with cheese mixture (about 3 tablespoons per noodle) and spread.
- Add 1/3 cup of spaghetti sauce and repeat until top of pan is almost reached.
- Add noodles and then add spaghetti sauce on top.
- Cover with grated parmesan cheese.
- Cover pan with aluminum foil, shiny side down.
- Follow baking direction on back of no-cook lasagna box.
Nutrition Facts : Calories 442.1, Fat 27.7, SaturatedFat 14.6, Cholesterol 152.9, Sodium 1404.7, Carbohydrate 21.8, Fiber 0.7, Sugar 15.1, Protein 26.1
EASY FOUR CHEESE LASAGNA
This makes a very authentic tasting lasagna, rich, cheesy and very filling.
Provided by WITCHED
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
- Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 56.4 g, Cholesterol 67 mg, Fat 23.1 g, Fiber 4.3 g, Protein 33.9 g, SaturatedFat 13.1 g, Sodium 1110.3 mg, Sugar 10.6 g
FOUR CHEESE AND SPINACH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
- Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
- Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
- Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
FOUR CHEESE-CHICKEN LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
- Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
- Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
- Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
- Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.
SECRET INGREDIENT FOUR CHEESE LASAGNA
The secret ingredient in this lasagna skillet? Carrots! Your kids will never know you put a can of pureed carrots into the sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.
- Stir in hot water, milk, sauce mix and uncooked pasta. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover.
- In food processor, place carrots. Cover; process until smooth. Stir processed carrots into pasta mixture. Sprinkle with parsley.
Nutrition Facts : Calories 340, Carbohydrate 34 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 6 g, TransFat 1 g
FOUR CHEESE LASAGNA RECIPE
I usually always keep ingredients for this Four Cheese Lasagna on hand because it is so easy to make and seriously tastes so good.
Provided by Kendra Murdock
Categories Main Course
Time 50m
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 6-8 minutes (you want them to be slightly undercooked); drain.
- In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth.
- Spoon a little of the sauce mixture in the bottom of a 9x13 baking pan or dish.
- Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the Parmesan cheese over the noodles.
- Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
- Top pan with foil and place in the freezer.
- When ready to eat, thaw in the fridge overnight.
- Remove from the fridge 30 minutes before baking. Preheat oven to 375 degrees and bake for 30 to 45 minutes or until cheese is bubbly and golden.
Nutrition Facts : Calories 279 kcal, Carbohydrate 30 g, Protein 17 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 385 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FOUR-CHEESE LASAGNA
Try our delicious Four-Cheese Lasagna stuffed with Neufchatel, mozzarella, Parmesan and cottage cheese. End your day with this cheesy lasagna and a smile!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until blended.
- Drain meat; return to skillet. Stir in pasta sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover.
- Bake 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 70 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
VEGETARIAN FOUR CHEESE LASAGNA
This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.
Provided by BLACK_CAT52
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
- In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
- Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 20.4 g, Cholesterol 124.4 mg, Fat 29.5 g, Fiber 4.8 g, Protein 28.8 g, SaturatedFat 14.9 g, Sodium 1175.8 mg, Sugar 8.8 g
4 CHEESE LASAGNA RECIPE
Make and share this 4 Cheese Lasagna Recipe recipe from Food.com.
Provided by Ravenseyes
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet brown your ground beef. Once browned drain any fats.
- Add onions, garlic and mushrooms cook till onions are clear. Salt and pepper to taste.
- Add tomato sauce and herbs cook for 20 minutes on very low heat. I like to use the Classico Sweet Tomato and Basil sauce.
- Cook lasagna noodles according to box directions.
- Arrange 3 noodles on bottom of a 9x13-inch pan, place 1/3 of your meat sauce over noddles, next arrange 1/3 of each of the cheeses (I like to start with the Ricotta and then the Mozzarella, parmesan and Romano). Repeat this two more times.
- Bake at 375°F for 1 hours. Allow to rest for 30 - 45 minutes and then serve.
Nutrition Facts : Calories 561.5, Fat 33, SaturatedFat 18.1, Cholesterol 124.1, Sodium 1504.9, Carbohydrate 25.7, Fiber 2.4, Sugar 5.8, Protein 40.6
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