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

Ingredients

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.