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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
  • 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 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 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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