Best Four Cheese And Tomato Lasagna Recipes

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FOUR-CHEESE LASAGNA



Four-Cheese Lasagna image

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

1 lb. extra-lean ground beef
1 onion, chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 egg, beaten
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (14.5 oz.) diced tomatoes, drained
1/2 tsp. dried oregano leaves
12 lasagna noodles, cooked

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

PERFECT FOUR-CHEESE LASAGNA



Perfect Four-Cheese Lasagna image

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

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

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



Four-Cheese Lasagna image

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

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) tomatoes, undrained
1 can (8 ounces) sliced mushrooms, drained
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon fennel seed
2 cups 4% cottage cheese
2/3 cup grated Parmesan cheese
1/4 cup shredded mild cheddar cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
2 large eggs
1 pound lasagna noodles, cooked and drained

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.

CHEESE AND TOMATO LASAGNA



Cheese and Tomato Lasagna image

America's Test Kitchen upgraded lasagna recipe. To make vegetarian, eliminate the anchovies. Do not use no-boil noodles for those are too thin.

Provided by gailanng

Categories     European

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 24

4 ounces pecorino romano cheese (2 cups) or 4 ounces parmesan cheese, grated (2 cups)
8 ounces cottage cheese (1 cup)
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 onion, chopped fine
1 1/2 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried oregano
1/2 teaspoon salt
4 cloves, garli minced
8 anchovy fillets, rinsed, patted dry, and minced
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes, drained
1 ounce pecorino romano cheese (1/2 cup) or 1 ounce parmesan cheese, grated (1/2 cup)
1/4 cup tomato paste
14 curly-edged lasagna noodles (dry packaged)
8 ounces Fontina cheese, shredded (2 cups total but divided into 4 half cups)
1/8 teaspoon cornstarch
1/4 cup pecorino romano cheese or 1/4 cup parmesan cheese, grated

Steps:

  • FOR THE CHEESE SAUCE: Whisk all ingredients in bowl until well combined; set aside.
  • FOR THE TOMATO SAUCE: Heat oil in large saucepan over medium heat. Add onion, sugar, pepper flakes, oregano and salt and cook, stirring frequently, until onions are softened, about 10 minutes. Add garlic and anchovies and cook until fragrant, about 2 minutes. Stir in crushed tomatoes, diced tomatoes, cheese and tomato paste; bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 20 minutes.
  • FOR THE LASAGNA: While sauce simmers, lay noodles in 9 by 13-inch baking dish and cover with boiling water. Let noodles soak until pliable, about 15 minutes, separating noodles with tip of paring knife to prevent sticking. Place dish in sink, pour off water and run cold water over noodles. Pat noodles dry with clean dish towel; dry dish. Cut two noodles in half crosswise (short side).
  • Adjust oven rack to middle position and heat oven to 375 degrees. Spread 1 1/2 cups tomato sauce in bottom of dish. Lay 3 noodles lengthwise in dish with ends touching 1 short side of the pan, leaving space on opposite short side. Lay 1 half noodle crosswise in empty space to create even layer of noodles. Spread half of cheese sauce over noodles, followed by 1/2 cup fontina. Repeat layering of noodles, alternating which short side gets half noodle (alternating sides will prevent lasagna from buckling). Spread 1 1/2 cups tomato sauce over second layer of noodles, followed by 1/2 cup fontina. Create third layer using 3 1/2 noodles (reversing arrangement again), remaining cheese sauce, and 1/2 cup fontina.
  • Lay remaining 3 1/2 noodles over cheese sauce. Spread remaining tomato sauce over noodles. Toss remaining 1/2 cup fontina with 1/8 teaspoon cornstarch, then sprinkle over tomato sauce, followed by Pecorino.
  • Spray sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake for 35 minutes. Remove lasagna from oven and increase oven temperature to 500 degrees.
  • Remove foil from lasagna, return to oven, and continue to bake until top is lightly browned, 10 to 15 minutes longer. Let lasagna cool for 20 minutes. Sprinkle with basil, cut into pieces, and serve.

Nutrition Facts : Calories 714.9, Fat 38.2, SaturatedFat 18.2, Cholesterol 107.2, Sodium 1497.6, Carbohydrate 61.3, Fiber 6, Sugar 8.3, Protein 34.2

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

EASY FOUR CHEESE LASAGNA



Easy Four Cheese Lasagna image

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

16 ounces uncooked lasagna noodles
1 (26 ounce) can spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

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 LASAGNA RECIPE



Four Cheese Lasagna Recipe image

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

16 ounces lasagna noodles
2 (26 ounce) spaghetti sauce
16 ounces cottage cheese
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup grated Parmesan cheese

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

TOMATO & CHEESE LASAGNA



Tomato & Cheese Lasagna image

I walked into my MIL's house one evening and was overcome with the heady scent of tomatoes, herbs, and cheeses. She was making lasagna, and this is the recipe she uses. Very tasty stuff. If you want to make this veggie-friendly, omit the bone and use salt and pepper as desired. Serve with a fresh green salad, crusty bread, and of course a lovely little glass of red. Prep time includes making the sauce, and I would also highly recommend using the pre-cooked lasagna noodles.

Provided by skat5762

Categories     Vegetable

Time 3h10m

Yield 1 lasagna, 6 serving(s)

Number Of Ingredients 18

7 large tomatoes, peeled, seeded and chopped
1 red onion, diced
4 garlic cloves, minced
4 tablespoons olive oil
1 tablespoon tomato paste
1 bay leaf
3 -5 sprigs fresh thyme, chopped
3 -5 sprigs basil, chopped
3 -5 sprigs parsley, chopped
1 pinch crushed red pepper flakes
prosciutto or ham bone
1/4 lb parmesan cheese, grated
1/2 lb buffalo mozzarella, grated
1 cup ricotta cheese
1/4 cup fresh basil leaf, finely chopped
1/4 cup fresh Italian parsley, finely chopped
ground black pepper
lasagna noodle (I use ready-to-bake)

Steps:

  • To make the sauce: Take the onion and garlic, and sauté in olive oil in a large pot for a few minutes.
  • Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and prosciutto or ham bone.
  • Simmer gently for about an hour and a half.
  • Remove the bone, puree the sauce (carefully, since this will be hot), and taste for seasoning.
  • The cheeses: Keep parmesan and mozzarella in separate piles.
  • Add the chopped basil and parsley to the ricotta, and season with freshly ground black pepper.
  • Layer the lasagne: In a dish that is 10x6x2, begin with a light layer of sauce on the bottom.
  • Cover with a sheet of pasta, and spread it with sauce.
  • Sprinkle with parmesan and mozzarella.
  • Cover with another sheet of pasta and sauce.
  • Put half of the ricotta and herb mixture on this layer.
  • Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another layer of pasta, topped with remaining ricotta.
  • Make one more layer of pasta and mozzarella and parmesan, ending with a top layer of pasta and sauce and parmesan.
  • Cover the lasagna with foil and bake 20 minutes in a preheated 350-degree oven.
  • Remove the foil and bake another 20 minutes or so, until the top is crusty and golden.
  • Let sit for 5 or so minutes after removing from the oven.
  • Cut into portions, grate with fresh parmesan and serve.
  • Note: You can use store-bought sauce as a time-saver, but if you have the time its worth the wait.
  • This may also be made earlier in the day: assemble and keep in the fridge until ready to cook.

Nutrition Facts : Calories 398.5, Fat 28.7, SaturatedFat 13, Cholesterol 67.4, Sodium 595, Carbohydrate 14.5, Fiber 3.1, Sugar 7.4, Protein 22.7

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