Four-Cheese Lasagna
A hearty and cheesy lasagna layered with flavorful meat sauce, creamy cottage cheese mixture, and melted mozzarella. Perfect for family dinners or special occasions, this dish offers rich flavors and satisfying textures that appeal to cheese lovers and comfort food enthusiasts alike.
Ingredients
- 1 lb ground beef ⓘ
- 1 medium onion, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 1 (28 oz) can tomatoes with liquid ⓘ
- 1 (8 oz) can mushrooms, drained ⓘ
- 1 (6 oz) can tomato paste ⓘ
- 1 tsp salt ⓘ
- 1 tsp oregano ⓘ
- 1 tsp dried basil ⓘ
- 1/2 tsp pepper ⓘ
- 1/2 tsp fennel seed ⓘ
- 1 (16 oz) carton cottage cheese
- 2/3 cup Parmesan cheese ⓘ
- 1/4 cup shredded cheese (cheddar or similar) ⓘ
- 1 1/2 cups shredded Mozzarella cheese ⓘ
- 2 eggs ⓘ
- 2 lb. lasagna noodles, cooked and drained ⓘ
Instructions
- In a skillet, cook ground beef, chopped onion, and minced garlic until the beef is browned and the onion is tender.
- Drain excess fat from the skillet.
- In a blender, process the tomatoes until smooth.
- Stir the blended tomatoes into the beef mixture along with drained mushrooms, tomato paste, salt, oregano, dried basil, pepper, and fennel seed.
- Simmer the mixture for 15 minutes.
- In a bowl, combine cottage cheese, Parmesan cheese, shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, and eggs.
- Spread 2 cups of meat sauce in the bottom of a 13 x 9 x 2-inch baking dish.
- Arrange half of the cooked lasagna noodles over the meat sauce.
- Spread the cottage cheese mixture over the noodles and meat sauce layer.
- Cover the dish and bake at 350°F (175°C) for 45 minutes.
- Uncover and sprinkle the remaining shredded mozzarella cheese on top.
- Return to the oven and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine to the meat sauce. If you're short on time, you can use no-boil lasagna noodles instead of traditional ones. Feel free to substitute the ground beef with ground turkey or a plant-based alternative for a lighter option. Adding spinach or zucchini can also enhance the dish's nutrition while maintaining the cheesy goodness of this Four-Cheese Lasagna.
Serving Suggestions
This Four-Cheese Lasagna is best served hot, straight from the oven. Pair it with a fresh garden salad and garlic bread for a complete meal. A glass of red wine complements it beautifully, enhancing the flavors of the cheese and meat. For a twist, serve alongside a bowl of Spaghetti Stew for a fun Italian-inspired dinner experience.
Storage & Reheating
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Four-Cheese Lasagna contains roughly 359 calories, with 19g protein, 48g carbohydrates, and 15g fat. It is an excellent source of iron (109% of the Daily Value), dietary fiber (97% of the Daily Value), and calcium (76% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 817mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance. Just cover it tightly with plastic wrap and refrigerate until you're ready to bake. If baking from cold, you may need to add a few extra minutes to the cooking time.
What can I substitute for cottage cheese?
If you're not a fan of cottage cheese, ricotta cheese is a great alternative that will give a similar creamy texture. You can also use a blend of cream cheese and sour cream for a different flavor profile.
Can I freeze the lasagna?
Absolutely! This lasagna freezes well. Once baked, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).