Four Cheese Lasagna


Posted: March 12

Time: 1 hour 10 minutes

Yield: 12 servings

recipe image

There’s an undisputed joy to eating cheese, and that joy grows exponentially with each cheese you add to the plate. Four Cheese Lasagna is therefore mathematically delicious! Neufchatel, mozzarella, parmesan, and cottage cheese make for one tasty dish with notes of sharpness, creaminess, and tanginess. Combined with a deeply savory meat sauce and tender noodles, Four Cheese Lasagna is a literal delight in layers!


Ingredients

• 1 pound extra-lean ground beef • 1 onion, chopped • 1 (8 ounce) package neufchatel cheese, softened • 1 cup cottage cheese, low fat • 1 (8 ounce) package low-moisture part-skim mozzarella cheese, shredded and divided • 1/2 cup parmesan cheese, grated and divided • 1 egg, beaten • 1 (24 ounce) jar tomato and basil pasta sauce • 1 (14.5 ounce) can diced tomatoes, drained • 1/2 teaspoon dried oregano leaves • 12 lasagna noodles, cooked

Directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Brown the beef with the onions into a large sized skillet over medium to medium-high heat, about 6-8 minutes.

Step 3

Mix in the neufchatel cheese, cottage cheese, 1 1/2 cups of the mozzarella, 1/4 cup of the parmesan, and the egg until it is blended.

Step 4

Drain the fat from the skillet.

Step 5

Mix in the pasta sauce, tomatoes, and the oregano, letting it simmer, about 5 minutes.

Step 6

Transfer the skillet from the heat.

Step 7

Pour in 1 cup of the meat sauce on the bottom of a 9x13-inch baking dish.

Step 8

Add, in layers, 3 of the lasagna noodles, 1 cup of the cheese mixture, and 1 cup of the meat sauce to the baking dish.

Step 9

Repeat the layers twice.

Step 10

Top off the lasagna with the remaining noodles, meat sauce, mozzarella, and parmesan cheese, in that order.

Step 11

Cover the dish with aluminum foil.

Step 12

Bake the dish until it is heated through, about 50 minutes, uncovering the dish after around 40 minutes.

Step 13

Allow the lasagna to stand for about 10 minutes before cutting to serve.


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