Kittencals Four Cheese Lasagna Recipes

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KITTENCAL'S EASY LASAGNA



Kittencal's Easy Lasagna image

This lasagna is easier than most as there is no pre-cooking the noodles, do not use the no-boil noodles for this just regular lasagna noodles, the no-boil with become too soft with the addition of the water --- this was tested using Classico Tomato and Basil Pasta Sauce, any meatless Classico pasta sauce will do fine or you could use your own favorite brand --- I suggest to prepare the meat sauce up to 2 days ahead this will not only save you time but the flavors will ripen and intensify for a better tasting sauce --- cooking time does not include the meat sauce.

Provided by Kittencalrecipezazz

Categories     Meat

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 17

9 uncooked lasagna noodles (you may use 3 more noodles see step#7)
1 lb ground beef (or half each) or 1 lb bulk Italian sausage (or half each)
1 onion, chopped
2 tablespoons fresh minced garlic (optional)
6 cups meatless spaghetti sauce
salt and black pepper (optional and to taste)
1 cup shredded mozzarella cheese (can use more)
1/3 cup grated parmesan cheese
1/4 cup water (can use 1-2 tablespoons more)
4 cups ricotta cheese
2 large eggs, slightly beaten
1/4 cup heavy whipping cream
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/4 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Grease a 13 x 9-inch baking pan.
  • In a skillet cook the ground beef with onion until no longer pink; drain fat.
  • Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
  • Add in pasta sauce; bring to a simmer over medium heat stirring.
  • Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
  • Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
  • TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
  • Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
  • Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
  • Top with remaining 3 noodles then remaining 1/3 meat sauce.
  • Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
  • Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
  • Place onto a baking sheet to prevent any spills (your pan will be very full).
  • Set oven to 350 degrees F (oven rack set to bottom position).
  • Cover tightly with a double layer of foil and bake for 45 minutes.
  • Uncover and bake an additional 10-15 minutes.
  • Allow to stand for 20 minutes before serving.

Nutrition Facts : Calories 617.5, Fat 38.7, SaturatedFat 21.6, Cholesterol 192, Sodium 494.6, Carbohydrate 25.8, Fiber 1.1, Sugar 2.1, Protein 40.2

KITTENCAL'S FOUR CHEESE LASAGNA



Kittencal's Four Cheese Lasagna image

I strongly suggest due to the large amount of cheese filling to use a pan with higher sides or a lasagna pan however you definitely could use a 13 x 9-inch pan but it will be very full, I make this in my lasagna pan --- you will most likely have some sauce left over so just freeze for another time, this sauce freezes very well --- the secret to great lasagna starts with a great sauce and lots of it, so don't be shy to use lots of sauce --- this sauce *must* be made a day ahead which not only allows the flavors to blend and improve but also is a big time saver, it may even made up to 5 days ahead the longer refrigeration time the better the sauce will be, also to save some time an to blend the flavors I suggest to mix up the cheese filling a day ahead, so all you have left to do is boil the pasta and layer the lasagna --- although the recipe states to use only 16 noodles but will depend on the size of pan you are using, I always cook more just in case some of the noodles happen to crack while boiling --- the complete recipe may be layered in the pan, covered and refrigerated for up to 24 hours in advance --- since the tomato sauce is spread on top of the mozzarella cheese, I strongly advise to use only sliced for the layering, if you use shredded you will need to dollop the sauce on top then carefully spread --- prep time for this recipe does not include making the sauce --- you may adjust the noodles to the size of your pan, and also the sauce amounts may be adjusted to taste, the spinach may be doubled if desired, also one pound fresh sliced mushrooms may be added to the tomato sauce :)

Provided by Kittencalrecipezazz

Categories     Meat

Time P1DT40m

Yield 12 serving(s)

Number Of Ingredients 27

16 uncooked lasagna noodles (I always cook up more)
1 lb mozzarella cheese, slices (can use more or less, and make certain to use a good-quality mozzarella cheese)
1/2 cup parmesan cheese
1 lb Italian sausage (casings removed, use milk or spicy, can use 1-1/2 pounds)
2 teaspoons crushed red pepper flakes (or to taste, you may omit if using spicy sausages)
1 medium onion, chopped
2 tablespoons fresh minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano
1 (5 1/2 ounce) can tomato paste (can use 2 cans if desired for a richer sauce)
2 (28 ounce) cans crushed tomatoes
3 cups canned tomato sauce
1 1/2 cups water
1 tablespoon seasoning salt (more if needed) or 1 tablespoon white salt (more if needed)
1 -2 teaspoon ground black pepper (or to taste)
1 tablespoon sugar (more if needed)
3 -4 tablespoons oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic
2 teaspoons dried Italian seasoning
4 cups ricotta cheese (can use half ricotta and creamed cottage cheese)
1/2 cup parmesan cheese
4 ounces cream cheese (very soft)
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1 teaspoon seasoning salt (or to taste)
2 teaspoons ground black pepper (or to taste)

Steps:

  • Prepare this sauce a day ahead.
  • For the MEAT SAUCE; in a large heavy pot cook the sausage meat with crushed chili flakes and onion until the meat is lightly browned breaking up the meat while cooking; drain any fat from the sausage meat.
  • Add in garlic, basil and oregano; cook stirring for about 3 minutes.
  • Add in tomato paste; cook stirring with a wooden spoon for 2 minutes.
  • Add in crushed tomatoes, tomato sauce, water, 1 tablespoon salt, black pepper and 1 tablespoon sugar; bring to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and simmer uncovered for about 2 hours stirring occasionally and adjusting the salt and sugar to taste.
  • Cool sauce to room temperature and refrigerate overnight or up to 5 days.
  • For the CHEESE FILLING; heat oil in a skillet over medium heat.
  • Add in onion with dried Italian seasoning and saute until just lightly browned, about 4-5 minutes (adding in the fresh garlic after the last 2 minutes (do not brown the garlic).
  • To the bowl add in ricotta cheese, Parmesan cheese, mozzarella cheese, soft cream cheese, eggs, seasoned salt and black pepper; mix well to combine (at this point you may cover and refrigerate for 24 hours).
  • In a large pot of boiling salted water cook the lasagna noodles until they are just al dente (do not over cook the noodles as they will cook more in the oven, cooking time for the noodles should be a little less time than stated on the box).
  • Carefully remove the noodles then place into a large bowl of very cold water, shake off any excess water before layering in the dish.
  • Grease a large pan with high sides or a lasagna pan.
  • TO ASSEMBLE; spread about 2-1/2 to 3 cups meat sauce evenly to cover the bottom of the pan (I just use 2 ladles full it will depend on the size pan that you use).
  • Over the meat sauce, going lengthwise down the dish arrange 6 noodles overlapping slightly, then place 2 noodles at the end of the dish going the other way cutting off one end to fit in the dish.
  • Spread HALF of the ricotta mixture over the noodles (the ricotta does not have to cover completely, it will depend on how large your pan is).
  • Top the ricotta with a THIRD of the mozzarella slices, then spoon about 3 cups sauce over the slices.
  • Repeat the layers using 8 noodles, remaining HALF of ricotta mixture, 1/3 of the mozzarella cheese slices and 3 cups sauce on the top of the cheese slices (do not add on the remaining mozzarella cheese until the end of baking).
  • If your pan is very full then I advise to place onto a large baking sheet to catch any spills.
  • Cover with foil and bake at 375°F for 1-1/2 hours or until the ricotta cheese mixture is set and firm and the lasagna is bubbling hot.
  • Remove from oven and top with remaining mozzarella slices then 1/2 cup Parmesan cheese; return to oven and bake uncovered until the cheese is melted and bubbly (about 8 minutes).
  • For easier slicing allow the lasagna to sit for about at 30 minutes even more.

Nutrition Facts : Calories 776.4, Fat 46.5, SaturatedFat 23.4, Cholesterol 168.3, Sodium 1816.6, Carbohydrate 48.4, Fiber 5, Sugar 12.9, Protein 42.8

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.

FOUR CHEESE-CHICKEN LASAGNA



Four Cheese-Chicken Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken thighs
1 small onion, chopped
4 cloves garlic, chopped
3 tablespoons tomato paste
1/2 cup dry white wine
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup roughly chopped fresh parsley
Kosher salt and freshly ground pepper
Kosher salt
1 pound lasagna noodles (not no-boil)
Extra-virgin olive oil, for drizzling
2 bunches kale (preferably Tuscan kale), stems removed, leaves finely chopped
2 large eggs, lightly beaten
2 15 -ounce containers part-skim ricotta cheese
3/4 cup grated parmesan cheese (about 3 ounces)
1/4 cup roughly chopped fresh parsley
Freshly ground pepper
4 cups grated fresh mozzarella cheese (about 1 pound)
2 cups grated asiago cheese (about 8 ounces)

Steps:

  • Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
  • Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
  • Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
  • Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
  • Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.

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.

KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)



Kittencal's Spinach & Four-Cheese Manicotti (Vegetarian) image

I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe

Provided by Kittencalrecipezazz

Categories     Manicotti

Time 1h10m

Yield 8 manicotti

Number Of Ingredients 15

3 tablespoons oil
1/4 cup onion, finely chopped (optional)
2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese (can use more)
1 teaspoon italian seasoning
salt (to taste I use seasoned salt)
1/2-1 teaspoon fresh ground black pepper (or to taste)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
8 manicotti, cooked and drained (you might use more shells so I would cook 10)
4 -6 cups marinara sauce (see my Kittencal's Marinara Pasta Sauce (Vegetarian))
1/4 cup parmesan cheese (or to taste)
mozzarella cheese, for topping (any amount desired)

Steps:

  • Set oven to 350 degrees F.
  • Butter a 13 x 9-inch baking dish.
  • In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
  • In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
  • Season with white salt or seasoned salt and black pepper to taste.
  • Stir in onion mixture and spinach; mix well to combine.
  • Spoon into cooked and cooled manicotti shells.
  • Pour half of the pasta sauce into the prepared baking dish.
  • Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
  • Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
  • Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
  • Cover and bake for 25 minutes.
  • Uncover and top with mozzeralla cheese (any amount desired).
  • Bake 5 mins longer, or until cheese is melted.
  • Let stand 10 mins before serving.
  • Note; If desired the spinach can be omitted completely.

Nutrition Facts : Calories 391.9, Fat 26.4, SaturatedFat 12.2, Cholesterol 64.7, Sodium 880.7, Carbohydrate 22.2, Fiber 4.4, Sugar 12.5, Protein 17.1

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

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.

KITTENCAL'S MEATBALL LASAGNA



Kittencal's Meatball Lasagna image

Kids of all ages enjoy this dish! ---I use my recipe#69173 you may use your own favorite meatball recipe, the meatballs must be cooked firstly, if your meatballs are large just coarsely crumble the meat --- I have stated to use a 13 x 9-inch pan, if you have a similar size lasagna pan with high sides then I suggest to use it for this, the pan will be very full --- I have 12 noodles stated in this recipe, you may use more noodles if desired, I most always do :)

Provided by Kittencalrecipezazz

Categories     Meat

Time 1h40m

Yield 9 serving(s)

Number Of Ingredients 13

12 lasagna noodles, cooked (boil a few more in case of breakage)
2 (28 ounce) jars classico pasta sauce (or use your own favorite pasta sauce)
35 -40 tiny cooked meatballs (about 3/4-inch round, or use as many as desired)
2 cups grated mozzarella cheese (or to taste)
1/3 cup grated parmesan cheese
1 (8 ounce) container ricotta cheese
1 (8 ounce) container philadelphia chive & onion cream cheese (250 gram package)
1 egg, slightly beaten
1/2 teaspoon dried Italian seasoning (rubbed between fingers to release flavor)
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 1/2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Set oven to 350°F.
  • Grease a 13 x 9-inch baking dish (or a similar size pan with high sides).
  • In a large bowl combine all filling ingredients until well blended (you may add in some salt to taste if desired, I use about 1/2 teaspoon seasoned salt).
  • Spread about 1 to 1-1/4 cups pasta sauce in the bottom of the baking dish.
  • Layer 4 cooked noodles lengthwise in the dish over the sauce.
  • Place the tiny cooked meatballs over the sauce.
  • Spoon about 3 cups pasta sauce over the meatballs, then sprinkle with about 1 cup mozzarella cheese (can use more cheese if desired).
  • Arrange another 4 noodles over the top of the mozzarella cheese, then using your hands push the noodles down slightly .
  • Spread the ricotta mixture over the noodles.
  • Top with another 4 noodles, then remaining pasta sauce (make certain to cover the noodles completely with the sauce).
  • Place the dish on a baking sheet to catch any spills (your pan will be VERY full).
  • Bake covered for about 1 hour, or until hot and bubbly (the lasagna will be completely cooked when a knife inserted into the middle comes out very hot).
  • Top with 1 cup mozzarella cheese (or more) then about 1/3 cup Parmesan cheese.
  • Return to oven and bake uncovered for another 5 minutes or just to melt the cheese.
  • Allow to stand for 15 or more minutes before slicing.

Nutrition Facts : Calories 598.6, Fat 30.8, SaturatedFat 16, Cholesterol 108.4, Sodium 1347.2, Carbohydrate 53.7, Fiber 6.2, Sugar 19.9, Protein 26

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

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 SPINACH LASAGNA



Four-Cheese Spinach Lasagna image

This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. -Kimberly Kneisly, Englewood, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 16

2 cups chopped fresh broccoli
1-1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups whole milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups 4% cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained

Steps:

  • In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. , In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside. , In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. , Cover and bake at 375° for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 277 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 415mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

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

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