4cheeselasagna Recipes

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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.

4 CHEESE LASAGNA RECIPE



4 Cheese Lasagna Recipe image

Make and share this 4 Cheese Lasagna Recipe recipe from Food.com.

Provided by Ravenseyes

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

9 lasagna noodles
1 cup diced onion
3 tablespoons garlic
1 1/2 lbs ground beef
2 cups sliced mushrooms
1 teaspoon salt
1 teaspoon pepper
39 ounces tomato sauce
2 tablespoons basil
2 tablespoons oregano
1 lb mozzarella cheese
1/2 lb parmesan cheese
1 lb ricotta cheese
1/2 lb romano cheese

Steps:

  • In a large skillet brown your ground beef. Once browned drain any fats.
  • Add onions, garlic and mushrooms cook till onions are clear. Salt and pepper to taste.
  • Add tomato sauce and herbs cook for 20 minutes on very low heat. I like to use the Classico Sweet Tomato and Basil sauce.
  • Cook lasagna noodles according to box directions.
  • Arrange 3 noodles on bottom of a 9x13-inch pan, place 1/3 of your meat sauce over noddles, next arrange 1/3 of each of the cheeses (I like to start with the Ricotta and then the Mozzarella, parmesan and Romano). Repeat this two more times.
  • Bake at 375°F for 1 hours. Allow to rest for 30 - 45 minutes and then serve.

Nutrition Facts : Calories 561.5, Fat 33, SaturatedFat 18.1, Cholesterol 124.1, Sodium 1504.9, Carbohydrate 25.7, Fiber 2.4, Sugar 5.8, Protein 40.6

4-CHEESE LASAGNA



4-Cheese Lasagna image

Make and share this 4-Cheese Lasagna recipe from Food.com.

Provided by JfsKnight

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

15 ounces ricotta cheese
12 ounces mozzarella cheese, shredded
1 package provolone cheese
2 eggs
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 package no-cook lasagna noodle
olive oil
32 ounces spaghetti sauce
parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Shred provolone (can use salad shooter).
  • Combine all the cheese mixture ingredients and mix well.
  • Oil bottom of a 13" x 9" x 2" pan with a thin layer.
  • Add 1/3 cup spaghetti sauce (ladle-full) to bottom of the pan.
  • Place 3-4 noodles across bottom of the pan.
  • Cover with cheese mixture (about 3 tablespoons per noodle) and spread.
  • Add 1/3 cup of spaghetti sauce and repeat until top of pan is almost reached.
  • Add noodles and then add spaghetti sauce on top.
  • Cover with grated parmesan cheese.
  • Cover pan with aluminum foil, shiny side down.
  • Follow baking direction on back of no-cook lasagna box.

Nutrition Facts : Calories 442.1, Fat 27.7, SaturatedFat 14.6, Cholesterol 152.9, Sodium 1404.7, Carbohydrate 21.8, Fiber 0.7, Sugar 15.1, Protein 26.1

FOUR CHEESE AND SPINACH LASAGNA



Four Cheese and Spinach Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no-boil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
One 10-ounce box frozen spinach, thawed
1 pound cottage cheese (about 1 3/4 cups)
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound pre-shredded mozzarella, (about 4 cups)
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups Tomato Sauce, recipe follows, or your favorite jarred
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
Two 28-ounce cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
  • Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
  • Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
  • Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
  • Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.

SUPER CHEESY HOMETOWN LASAGNA



Super Cheesy Hometown Lasagna image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h5m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds lean ground beef
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 medium yellow onion, grated
1 tablespoon white wine vinegar
Nonstick cooking spray, for the pan
1 pound ricotta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic salt
Pinch red pepper flakes, optional
1 large egg
One 9-ounce package no-boil lasagna noodles (16 noodles)
12 slices boiled ham (about 1/2 pound)
12 slices provolone (about 3/4 pound)
1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups)
1/2 cup grated Parmesan

Steps:

  • For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
  • For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
  • In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
  • Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
  • Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

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

VEGETARIAN FOUR CHEESE LASAGNA



Vegetarian Four Cheese Lasagna image

This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.

Provided by BLACK_CAT52

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 12

2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
⅔ cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 ⅓ cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
  • In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  • Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
  • Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 20.4 g, Cholesterol 124.4 mg, Fat 29.5 g, Fiber 4.8 g, Protein 28.8 g, SaturatedFat 14.9 g, Sodium 1175.8 mg, Sugar 8.8 g

CHEESE LASAGNA



Cheese Lasagna image

An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.

Provided by MOLSON7

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package lasagna noodles
4 cups ricotta cheese
¼ cup grated Parmesan cheese
4 eggs
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 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 and lay lasagna flat on foil to cool.
  • In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
  • In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
  • Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
  • Bake 45 minutes, or until cheese is bubbly and top is golden.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g

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

SECRET INGREDIENT FOUR CHEESE LASAGNA



Secret Ingredient Four Cheese Lasagna image

The secret ingredient in this lasagna skillet? Carrots! Your kids will never know you put a can of pureed carrots into the sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 6

1 lb lean (at least 80%) ground beef
1 1/4 cups hot water
1 3/4 cups milk
1 box Hamburger Helper™ four cheese lasagna
1 can (14.5 oz) sliced carrots, drained
Chopped fresh parsley, if desired

Steps:

  • In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.
  • Stir in hot water, milk, sauce mix and uncooked pasta. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover.
  • In food processor, place carrots. Cover; process until smooth. Stir processed carrots into pasta mixture. Sprinkle with parsley.

Nutrition Facts : Calories 340, Carbohydrate 34 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 6 g, TransFat 1 g

CLASSIC CHEESE LASAGNA



Classic Cheese Lasagna image

A simple yet robust marinara and a trio of cheeses meld into an intensely flavorful lasagna. A classic, perfected.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

1 pound whole-milk ricotta cheese
1 large egg
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon coarse salt
Freshly ground pepper
1 pound fresh mozzarella
Marinara
Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Steps:

  • Preheat oven to 375 degrees. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
  • Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
  • Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

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

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From bigoven.com


FOUR-CHEESE LASAGNA RECIPE | MYRECIPES
HEAT oven to 350°F. Advertisement. Step 2. 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. Step 3. DRAIN meat; return to skillet. Stir in spaghetti sauce, tomatoes and oregano; simmer 5 min. Remove from heat.
From myrecipes.com


FOUR-CHEESE LASAGNA | AMERICA'S TEST KITCHEN
Learn real cooking skills from your favorite food experts. The iconic magazine that investigates how and why recipes work. American classics, everyday favorites, and the stories behind them. school. Experts teach 320+ online courses for home cooks at every skill level. Kid tested, kid approved: Welcome to America’s Test Kitchen for the next ...
From americastestkitchen.com


FOUR-CHEESE ZUCCHINI LASAGNA | CANADIAN GOODNESS
Mix the 4 shredded cheeses together in one bowl. Spread out zucchini slices on baking sheets and cook in the oven for 12–15 minutes. Transfer to a colander and let drain for 5 minutes. Cover bottom of a lasagna dish with meat sauce. Arrange zucchini slices slightly overlapped in a single layer. Top with meat sauce and cheese.
From dairyfarmersofcanada.ca


4 CHEESE LASAGNA WITH MEAT SAUCE - EVERYTHING DELISH
2021-01-04 1. Preheat oven to 350F degrees. Add 2 tbsp olive oil to a large baking dish. 2. Heat 2 tbsp olive oil & chopped garlic in a medium sauce pan over medium heat. Add in ground beef and tomato sauce. Add in sugar, salt & pepper and a splash of dry wine. Turn the heat to a low simmer and let simmer for 1 hour. 3.
From everything-delish.com


HOMEMADE FOUR CHEESE LASAGNA WITH RICOTTA AND COTTAGE CHEESE
2022-03-07 Lasagna assembly. Preheat the oven to 350 degrees Fahrenheit. Mix together the cottage cheese, 4 oz of mozzarella cheese, ricotta cheese, parmesan cheese, egg, basil, oregano, parsley, salt, and pepper in a large bowl. In a 9x13 pan, spread a small amount of sauce on the bottom of the pan to prevent the noodles from sticking.
From raspberriesandkohlrabi.com


EASY CHEESE LASAGNA RECIPE • LOVE FROM THE OVEN
2020-01-13 Instructions. Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan. In a large bowl, combine ricotta cheese, eggs, parmesan cheese, parsley and one cup of mozzarella cheese. Mix until well combined. To assemble lasagna, place 1 and 1/2 cups of spaghetti sauce in the bottom of the prepared baking pan.
From lovefromtheoven.com


FOUR CHEESE LASAGNA | COMMAND COOKING
Step 1. Set your oven to 350 degrees F (or 176 degrees C). Step 2. First, brown the meat with the onions into a large sized skillet. At the same time, mix in the neufchatel, cottage cheese, 1-1/2 cups of mozzarella, 1/4 cup of parmesan, and an egg until it is blended. Step 3. Then drain the meat, and return it to the skillet.
From commandcooking.com


FOUR CHEESE LASAGNA RECIPE - IAN KNAUER | FOOD & WINE
Directions. Preheat the oven to 375°F. In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring ...
From foodandwine.com


EASY 4-CHEESE SKILLET LASAGNA - BUTTER WITH A SIDE OF BREAD
2015-06-26 Add in lasagna noodles, breaking the noodles up into 2″ pieces before adding to the skillet. Cover and reduce heat to medium-low and cook for 15 minutes. In a separate bowl, mix together the cream cheese and ricotta cheese. Add in half the mozzarella and half the Parmesan. Combine the remaining shredded cheese and set aside.
From butterwithasideofbread.com


FOUR CHEESE LASAGNA | NESTLé RECIPES
Bring to a boil; reduce heat, cover and simmer for 30 minutes. In a medium saucepan, heat oil and butter. Add flour and stir constantly to prevent sticking. Cook for 5 minutes. Slowly add Full Cream Milk, stirring to combine thoroughly. Add cheddar cheese, parmesan cheese and cream cheese. Stirring to get rid of any lumps.
From nestlerecipescaribbean.com


4 CHEESE BEEF LASAGNA - SWEET PEA'S KITCHEN
Stir to combine well. a. b. Step 6. Place a thin layer of meat sauce in the bottom of a 9×13 deep-sided baking dish. Step 7. Top the meat layer with a layer of lasagna noodles, you can break them up to fit as needed. Step 8. Add half of the cheese mixture on top of the noodles, spreading it …
From sweetpeaskitchen.com


FOUR CHEESE LASAGNA – CHEF IN DISGUISE
2011-10-04 Directions. Soak your pasta in boiling water for 2-5 minutes instead of boiling it. Heat the oil in a pot,add onions and garlic, stir for 5 minutes until the onions become tender. Add the minced meat and stir until the meat starts changing color. Add chopped tomatoes and stir until they soften then add the tomato paste.
From chefindisguise.com


NANA'S FOUR CHEESE LASAGNA | GO VEGGIE®
1-1/2 tsps. olive oil; 1 tsp. garlic powder; 1 onion -cut 1/2-inch thick; 2 cups diced tomato - drained; 3-1/2 cups marinara sauce - your favorite; 1 tsp. oregano
From goveggiefoods.com


FOUR CHEESE LASAGNA - ALIDA'S KITCHEN
2012-01-24 Instructions. In a large glass bowl, place Gruyere and ½ cup Parmesan cheese. In a medium bowl, combine ricotta, egg, black pepper and parsley. Set both bowls aside. Melt butter in a saucepan over medium heat until it begins to foam. Add shallots and garlic, stirring frequently until soft (about 2 minutes).
From alidaskitchen.com


FOUR CHEESE LASAGNA BY THE CAJUN NINJA - YOUTUBE
Give yourself a good 4 hour window to make this one. Totally worth it! Check out my store!www.facebook.com/CajunNinjaProductsMy other Platforms:https://www.f...
From youtube.com


FOUR CHEESE LASAGNA RECIPE | THE STARVING CHEF
2020-06-08 Instructions. Brown the ground beef in a skillet until no longer pink. Remove from the skillet and wipe the skillet clean. Heat the butter over medium high heat until frothy. Saute the diced tomatoes, capers, pesto, onion, garlic and tomato paste until most of the moisture has cooked off, about 10 minutes.
From thestarvingchefblog.com


EXTRA CHEESY LASAGNA | THE TIPTOE FAIRY
2017-08-16 Add the olive oil to a large skillet and brown the hamburger on medium high and drain. Turn the fire to medium low and add the minced garlic and parmesan cheese to the hamburger. Add the spaghetti sauce and crushed tomatoes to the hamburger and stir. Fill the spaghetti sauce jar halfway (about 1 1/2 cups) with water and shake to get any extra ...
From thetiptoefairy.com


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