4 Cheese Lasagna

4 Cheese Lasagna Ingredients

Marinara Sauce Recipe follows	1 28 ounce Prego Spaghetti Sauce
1 pound Lean ground meat browned and drained	1 14.5 ounce Diced tomatoes
1 large Box of uncooked Lasagna noodles cook al dente, rinse with cool water, and drain	1 14.5 ounce Italian Stewed tomatoes
1 small Small curd cottage cheese	1 6 ounce Tomato paste
8 ounce Low fat Ricotta cheese	1 Onion finely chopped
2 cups Grated mozzarella cheese	2 teaspoon Minced garlic
2 tablespoon Dried parsley	1 teaspoon Dried thyme
1/2 teaspoon Salt	1 whole Dried bay leaf Remove after cooking sauce
1/2 teaspoon Pepper	1/2 cup Water
1 teaspoon Italian Herb seasoning	1 teaspoon Sugar
1/2 cup Grated parmesan cheese

Instructions for 4 Cheese Lasagna

Marinara Sauce

Spaghetti sauce
Diced tomatoes
Stewed tomatoes
Tomato paste
Onion
Garlic
Thyme
Bay Leaf - remove after cooking the sauce
Water
Sugar

Place above ingredients in 3.5 quart crockpot and stir to mix well. Cook on high for about 4 hours or low about 8 hours. Taste and adjust seasonings as desired. Allow to cool before refrigerating.

Lasagna:

Simmer the sauce with the browned meat in a large pot for about 20 minutes while you''re preparing to assemble the lasagna. Spray a 13 x 9 pyrex baking dish with non-stick cooking spray and heat the oven to 350 degrees. In a medium bowl, mix the cottage cheese, ricotta cheese, mozzarella cheese, parsley, salt, pepper, and Italian herb seasonings. Stir well for a few minutes to get it all mixed together. Ladle enough sauce into the bottom of the pyrex dish to just cover the bottom of the dish. Cover the sauce mixture with a layer of the cooked noodles, overlapping them just a little on the edges. Add a layer of the sauce mixture - about 2 cups to cover the noodles. Add another layer of noodles. Top noodles with the cheese mixture - the cheese mixture is thick, so just dollop it on and spread it the best you can and use just under half of what''s in the bowl. Repeat a layer of noodles, sauce, noodles, cheese, leaving just a few tablespoons full of the cheese mixture. Top with a last layer of noodles and then with sauce, using 3-4 cups of sauce on top for a moist lasagna. Dollop the remaining cheese mixture over the top of the sauce and sprinkle with the parmesan cheese. Bake for 1 hour in the oven or until bubbly. Serve will a salad and garlic toast. Leftovers are excellent heated in the microwave.

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Ingredient Insight - look inside this recipe