FOUR-CHEESE LASAGNA
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
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
4-CHEESE LASAGNA
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
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
4 CHEESE LASAGNA
A vegetarian recipe that my mom got from a friend named Debbie Shannon years ago. She called it 3 cheese lasagna, but I have counted and there are definitely 4. One of my favorites because it is so easy, no pre-cooking the noodles! Mushrooms and zucchini can be layered in for a bit more nutrition too. (Or ground beef, if you are not interested in keeping it vegetarian.)
Provided by Erin K. Brown
Categories Cheese
Time 1h15m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a small mixing bowl, combine cottage cheese, ricotta, and 1/4 cup parmesan. Set aside.
- Put a small amount of sauce in the bottom of a 14"x9"x2" pan.
- Put a layer of uncooked noodles.
- Spoon some of the cheese mixture over the noodles and spread it evenly.
- Add a layer of grated mozzarella.
- Layer sauce on top.
- Repeat steps 4-7 until you reach the top of the pan.
- After the last layer of sauce, cover with the remaining mozzarella and parmesan.
- Bake covered with foil for 30 minutes.
- Uncover and bake for another 30 minutes.
- Let sit 5 minutes before serving.
Nutrition Facts : Calories 812.4, Fat 40.6, SaturatedFat 23.1, Cholesterol 134.3, Sodium 1549.4, Carbohydrate 59.1, Fiber 2.2, Sugar 10.8, Protein 51
FOUR-CHEESE LASAGNA (ACTUALLY 5!)
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
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
FOUR CHEESE-CHICKEN LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 21
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 AND SPINACH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 20
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.
SPINACH, MUSHROOM, AND FOUR CHEESE LASAGNA
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
- To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
- In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
- Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
- Let rest for 10 to 15 minutes before serving. Serve hot.
FOUR CHEESE AND SPINACH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 20
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.
VEGETARIAN FOUR CHEESE LASAGNA
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
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
EASY FOUR CHEESE LASAGNA
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
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
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
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.
PERFECT FOUR-CHEESE LASAGNA
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
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 SPINACH LASAGNA
Make and share this Four Cheese Spinach Lasagna recipe from Food.com.
Provided by RagDoll90
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Cook lasagna noodles to al dente, about 8 minutes.
- Drain noodles & hang to dry separately (so they do no stick to one another).
- Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.
- Add thawed & drained frozen chopped spinach and cook for a few minutes.
- Remove spinach from heat and allow to cool.
- Mix together beaten egg, ricotta, goat cheese, ½ cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.
- Spread bottom of 9 x 13 inch baking dish with about ½ cup of tomato sauce.
- Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.
- Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.
- Spoon ½- ¾ cup of tomato sauce on top of cheese/spinach mixture.
- Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.
- On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and ¼ cup of Parmesan or Romano.
- Bake in pre-heated oven, uncovered, for 40 minutes.
- Allow cooked lasagna to cool for 25 minutes before cutting and serving.
FOUR CHEESE AND SPINACH LASAGNA FROM FOOD NETWORK KITCHENS
Oh wow. Oh my. This recipe is a keeper. I don't make too many recipes twice, but this one I just might. Recipe courtesy of Food Network.
Provided by AmyZoe
Categories One Dish Meal
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- 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/Pecorni, 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 eg.
- Cover the bottom of a 9x13 inch casserole with a thin layer of tomato sauce.
- Cover with 3 of the noodles placed side-by-side, but not overlapping.
- Top with 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.
- Tomato Sauce with Basil:.
- Put the olive and garlic in a saucepan and cook until fragrant, about 2 minutes. Add tomatoes and salt. Beak 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. Makes approximately 4 cups.
Nutrition Facts : Calories 421.7, Fat 29.6, SaturatedFat 12.2, Cholesterol 77.8, Sodium 1571.6, Carbohydrate 17, Fiber 4.1, Sugar 10.3, Protein 25.1
SLOW-COOKER FOUR CHEESE LASAGNA
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
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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FOUR CHEESE LASAGNA RECIPE - IAN KNAUER | FOOD & WINE
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- 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, until golden, about 8 minutes. Stir in the flour and cook, stirring, 1 minute. Whisk in the milk and bring to a boil, whisking. Boil 5 minutes, then remove from the heat and stir in the mozzarella and asiago cheese until they are melted. Season the cheese sauce with salt and pepper to taste.
- In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the cheese sauce over the bottom. Place 3 lasagna noodles evenly over the sauce, leaving even space between the noodles. Top the noodle layer evenly with a layer of cheese sauce, then place another 3 noodles on top.
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