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Four-Cheese Lasagna

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
  • Total Time
    Prep: 30 min. Bake: 1 hour
  • Makes
    12 servings

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

Directions

  • 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
1 piece: 351 calories, 11g fat (6g saturated fat), 76mg cholesterol, 742mg sodium, 39g carbohydrate (8g sugars, 3g fiber), 25g protein.

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