Four-cheese lasagna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | medium | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 28 | ounces | Can tomatoes with liquid |
| 8 | ounces | Sliced mushrooms, drained |
| 6 | ounces | Tomato paste |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Fennel seed |
| 16 | ounces | Cottage cheese |
| ⅔ | cup | Grated Parmesan cheese |
| ¼ | cup | Shredded mild cheddar cheese |
| 6 | ounces | (1 1/2 cups) shredded mozzarella |
| Cheese, divided | ||
| 2 | Eggs | |
| 1 | pounds | Lasagna noodles, cooked and drained |
Directions
"Cheese really stars in this 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
In a skillet, cook beef, onion and garlic until beef is browned 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, ½ cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13x9x2" baking dish. Arrange half the noodles over sauce. Spread cottage cheese mixture over noodles.
Top with remaining noodles and meat sauce. Cover and bake at 350 degrees for 45 minutes. Uncover; sprinkle with remaining mozzarella.
Return to the oven for 15 minutes or until cheese melts.
From: "Taste of Home" Magazine, April/May 1995