Four Cheese Lasagna With Gorgonzola 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.

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



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.

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

FOUR CHEESE LASAGNA WITH GORGONZOLA



Four Cheese Lasagna With Gorgonzola image

Make and share this Four Cheese Lasagna With Gorgonzola recipe from Food.com.

Provided by KathyP53

Categories     Cheese

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 19

6 ounces gruyere cheese, shredded
2 ounces finely grated parmesan cheese
1 1/2 cups part-skim ricotta cheese
1 large egg, lightly beaten
1/4 teaspoon fresh ground black pepper
2 tablespoons minced fresh flat leaf parsley
2 teaspoons minced fresh flat leaf parsley
3 tablespoons unsalted butter
1 medium shallot, minced
1 medium garlic clove, minced
1/3 cup all-purpose flour
2 1/2 cups whole milk
1 1/2 cups low sodium chicken broth
1/2 teaspoon salt
1 bay leaf
1 pinch cayenne pepper
15 no-boil lasagna noodles
8 ounces Fontina cheese, shredded
3 ounces gorgonzola, finely crumbled

Steps:

  • Place Gruyere and 1/2 cup Parmesan in a large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.
  • Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to a full boil, whisking frequently. Add salt, bay leaf, and cayenne; reduce heat to medium-low and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure the scrape bottom and sides of saucepan. You should have about 4 cups of sauce.
  • Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cups aof sauce into ricotta mixture. Pour remaining sauce over Gruyere mixture and stir until smooth; set aside.
  • Adjust oven rack to upper middle position and heat oven to 350°F Place noodles in 13 x 9" baking dish and cover with very hot tap water; soak for 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in a single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.
  • Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina and 3 tablespoons Gorgonzola. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with a rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup of Parmesan cheese.
  • Spray large sheet of foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25-30 minutes, rotating pan halfway through baking time. Remove foil and turn on oven to broil. Broil until surface is spotty brown, 3-5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.

FOUR-CHEESE LASAGNA (ACTUALLY 5!)



Four-Cheese Lasagna (Actually 5!) image

This recipe was featured in an email today from the www.cooksillustrated.com website. You can actually view a video at the website if you have any questions. It's pretty cool! "It's important not to overbake the lasagna. Once the sauce starts bubbling around the edges, turn the oven to broil. If your lasagna pan is not broiler-safe, brown the lasagna at 500 degrees for about 10 minutes. Whole milk is best in the sauce, but skim and low-fat milk also work. Supermarket-brand cheeses work fine in this recipe. The Gorgonzola may be omitted, but the flavor of the lasagna won't be as complex. The test kitchen prefers the flavor and texture of Barilla no-boil noodles, but this recipe will work with most brands. One box of Barilla will yield enough noodles for this recipe; you may need two boxes of other brands."

Provided by senseicheryl

Categories     Cheese

Time 40m

Yield 1 9 x 13 inch pan, 8-10 serving(s)

Number Of Ingredients 19

6 ounces gruyere cheese, shredded (about 1 1/2 cups)
2 ounces parmesan cheese, finely grated (about 1 cup)
1 1/2 cups part-skim ricotta cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley leaves, minced fresh, plus an additional
2 teaspoons fresh parsley leaves
3 tablespoons unsalted butter
1 medium shallot, minced (about 3 tablespoons)
1 medium garlic clove, minced (about 1 teaspoon)
1/3 cup all-purpose flour
2 1/2 cups whole milk
1 1/2 cups low sodium chicken broth
1/2 teaspoon table salt
1 bay leaf
1 pinch cayenne pepper
15 no-boil lasagna noodles
8 ounces Fontina cheese, rind removed, shredded (about 2 cups)
3 ounces gorgonzola, finely crumbled (about 3/4 cup)

Steps:

  • Place Gruyère and 1/2 cup Parmesan in large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.
  • Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).
  • Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth; set aside while softening noodles.
  • Adjust oven rack to upper middle position and heat oven to 350 degrees. Place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.
  • Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan.
  • Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.

Nutrition Facts : Calories 451.2, Fat 32.2, SaturatedFat 19.4, Cholesterol 130.3, Sodium 812.3, Carbohydrate 11.9, Fiber 0.2, Sugar 4.9, Protein 28.7

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

SLOW-COOKER FOUR CHEESE LASAGNA



Slow-Cooker Four Cheese Lasagna image

This slow-cooker lasagna is a must-try for cheese lovers. It's made with ricotta, Parmesan and a shredded four-cheese blend.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 7

1 lb. lean ground beef
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/3 cup water
8 lasagna noodles, uncooked
1/4 cup KRAFT Shredded Parmesan Cheese
1 pkg. (8 oz.) KRAFT Shredded Four Cheese

Steps:

  • Brown meat in large skillet; drain. Return meat to skillet. Stir in ricotta.
  • Combine pasta sauce and water. Spread about 1/2 cup onto bottom of slow cooker sprayed with cooking spray. Top with 1/4 of the meat mixture and 2 noodles, broken to fit; cover with layers of 1/4 each of the remaining sauce mixture, Parmesan and mozzarella. Repeat layers of meat mixture, noodles, pasta sauce and cheeses 3 times; cover with lid.
  • Cook on LOW 4 to 4-1/2 hours (or on HIGH 2 to 2-1/2 hours).

Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

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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
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FOUR-CHEESE LASAGNA RECIPE | CDKITCHEN.COM
In a skillet, over medium heat, cook the ground meat until lightly browned and drain. In a large bowl, place the spaghetti sauce and stir the meat into the sauce. Heat the oven to 350 degrees F. In an 12x8 inch glass baking dish, spread 1/2 cup sauce. Place 3 lasagna noodles side by side over the sauce. Spread 1/3 of the ricotta filling over ...
From cdkitchen.com
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RECIPETHING - FOUR-CHEESE LASAGNA
Four-Cheese Lasagna (from 226-2tone’s recipe box) Serves 8 to 10. It’s important not to overbake the lasagna. Once the sauce starts bubbling around the edges, turn the oven to broil. If your lasagna pan is not broiler-safe, brown the lasagna at 500 degrees for about 10 minutes. Whole milk is best in the sauce, but skim and low-fat milk also ...
From recipething.com
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FOUR CHEESE VEGETABLE LASAGNA - OH SO DELICIOSO
2019-03-24 How to layer lasagna. In a 9x13 pan start by adding ¼ cup sauce to the bottom of the pan. Spread out evenly so noodles don't stick. Layer ingredients as follows- Noodles, ricotta, spinach, zucchini,¼ cup sauce. ½ cup mozzarella, repeat until you have 3-4 noodles left and ingredients are all gone. Add noodles, top with remaining sauce ...
From ohsodelicioso.com
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FOUR CHEESE LASAGNE RECIPE | DELICIOUS. MAGAZINE
Add the pepperoni or chorizo and fry for 2-3 minutes. Increase the heat, add the red wine vinegar, then stir in the tomatoes, sugar, oregano and 200ml water. Bring to the boil, season, then simmer gently for 15-20 minutes until the sauce has thickened. Stir in the shredded basil leaves and season. Mix all 4 cheeses together in a bowl.
From deliciousmagazine.co.uk
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FOUR CHEESE LASAGNA - SWEET LITTLE BLUEBIRD
Lightly spray 9×13 baking pan with non-stick cooking spray. Cook meat in a large pan and drain excess fat. Add the two jars of pasta sauce to the meat using the same pan – mix well. Set aside. Next, in a medium size bowl, mix cottage cheese, mozzarella, Parmesan and …
From sweetlittlebluebird.com
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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
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EASY FOUR CHEESE LASAGNA RECIPE TO SATISFY THE WHOLE FAMILY
One recipe I found particularly tasty was the Four Cheese Lasagna recipe. Since my boys are big cheese-lovers like their mommy and daddy, I thought this was a great choice. The Four Cheese recipe takes only 20 minutes to cook and makes a great entree to include with your meal. Here are the simple cooking directions based off the package: In a non-stick skillet, …
From mommysbundle.com
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FOUR-CHEESE RAVIOLI LASAGNA - SIMPLY HAPPENINGS
2019-10-09 Recipe with Precooked Ravioli. Preheat oven to 350 degrees. Grease a 13" x 9" dish and set aside. Boil ravioli according to package directions. Cook ground beef until browned and drain grease. Add pasta sauce to ground beef. Place a single layer of ravioli in the bottom of the baking dish and top with a layer of meat sauce.
From simplyhappenings.com
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FOUR-CHEESE VEGETABLE LASAGNA RECIPE | MYRECIPES
Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending ...
From myrecipes.com
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FOUR CHEESE SKILLET LASAGNA RECIPE - LIFEMADEDELICIOUS.CA
2009-08-26 Steps. 1. Brown beef in large frying pan over medium high heat; drain. 2. Stir in green pepper, onion, mushrooms, sauce mix, hot water and milk. Heat to boiling, stirring occasionally. 3. Stir in uncooked pasta. Reduce heat; cover …
From lifemadedelicious.ca
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Top Asked Questions

What is the best recipe for lasagna with cream cheese?
In a large bowl, combine cottage cheese, softened cream cheese, 1/4 cup parmesan cheese, 3 cups mozzarella cheese, and 2 eggs. In a large 9 x 13 inch casserole dish, spread 1 cup reserved pasta sauce over the bottom. Layer 3-4 lasagna noodles across the bottom. Top with 1/3 of the meat sauce, and 1/2 of the cheese mixture.
What is four cheese lasagna?
This Four Cheese Lasagna is a whole new beast! It is a cheese lover dreams come true! Layers of tender pasta, creamy sauce and not one, not two, but FOUR different cheeses. And it is much easier (and quicker) to make than my meat lasagna. If this doesn’t curb your cheese cravings, I doubt anything will!
How to cook lasagna with meat sauce and spaghetti?
DRAIN meat; return to skillet. Stir in spaghetti 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.
What is the best way to cook lasagna in the oven?
This makes a very authentic tasting lasagna, rich, cheesy and very filling. 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.

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