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
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.
KITTENCAL'S EASY LASAGNA
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
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
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 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.
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
KITTENCAL'S PIZZA SAUCE
This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188
Provided by Kittencalrecipezazz
Categories Sauces
Time 40m
Yield 4 cups (approx)
Number Of Ingredients 10
Steps:
- In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
- Add in garlic and saute for 2 minutes, stirring constantly.
- Add in the tomato paste; stir and cook 1 minute.
- Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
- Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
- *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
- Delicious!
KITTENCAL'S CREAMY MACARONI AND CHEESE
This is very similar to Stouffer's macaroni and cheese, 4 cups will give you a creamy texture you may increase the pasta to 5 cups for a thicker texture --- you could omit the oven baking and just serve this right away and you may also sprinkle about 3/4 cup dry breadcrumbs on top before baking, this is a very creamy mac and cheese if you prefer a less creamier texture then increase the macaroni... you will love this!
Provided by Kittencalrecipezazz
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a medium casserole dish.
- Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.
- Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
- Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
- Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
- Add in flour and stir for 1 minute.
- Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
- Reduce heat and add in both cheeses; mix until melted and smooth.
- Season with salt and black pepper to taste.
- Add in the cooked pasta and toss to combine.
- Transfer to baking dish.
- Sprinkle with Parmesan cheese.
- Bake 350 degrees F for about 20-25 minutes.
Nutrition Facts : Calories 1266, Fat 72.9, SaturatedFat 45.7, Cholesterol 231.8, Sodium 2125.1, Carbohydrate 103.4, Fiber 3.7, Sugar 12.5, Protein 48.9
KITTENCAL'S MEATBALL LASAGNA
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
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
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