4 CHEESE LASAGNA
A vegetarian recipe that my mom got from a friend named Debbie Shannon years ago. She called it 3 cheese lasagna, but I have counted and there are definitely 4. One of my favorites because it is so easy, no pre-cooking the noodles! Mushrooms and zucchini can be layered in for a bit more nutrition too. (Or ground beef, if you are not interested in keeping it vegetarian.)
Provided by Erin K. Brown
Categories Cheese
Time 1h15m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a small mixing bowl, combine cottage cheese, ricotta, and 1/4 cup parmesan. Set aside.
- Put a small amount of sauce in the bottom of a 14"x9"x2" pan.
- Put a layer of uncooked noodles.
- Spoon some of the cheese mixture over the noodles and spread it evenly.
- Add a layer of grated mozzarella.
- Layer sauce on top.
- Repeat steps 4-7 until you reach the top of the pan.
- After the last layer of sauce, cover with the remaining mozzarella and parmesan.
- Bake covered with foil for 30 minutes.
- Uncover and bake for another 30 minutes.
- Let sit 5 minutes before serving.
Nutrition Facts : Calories 812.4, Fat 40.6, SaturatedFat 23.1, Cholesterol 134.3, Sodium 1549.4, Carbohydrate 59.1, Fiber 2.2, Sugar 10.8, Protein 51
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