4 Cheese Lasagna
If you make the sauce a day ahead of time or even a week (and freeze it) before you make the lasagna, it takes a lot of the work out of this recipe. Freeze any sauce you may have leftover to serve with spaghetti or ravioli. The lasagna freezes well if you freeze it prior to baking. Cover the pan to freeze with saran wrap and then cover tightly again with foil. Thaw completely before baking."This was the first time I had made lasagna and it was pretty easy and turned out great. I didn't realize that it called for 5-hours of sauce stewing, so I just cooked it on the stove for about 1/2 an hour and it still turned out great. I used almost double the amount of beef called for.
Served with garlic cheese bread and salad." - Cypres0099
Yield: 10 Ready in 45 minutes
favorite of 776 people 274 people want to try
|Marinara Sauce; Recipe follows|
|1 poundLean ground meat; browned and drained|
|1 large boxuncooked Lasagna noodles; cook al dente, rinse with cool water, and drain|
|1 smallSmall curd cottage cheese|
|8 ouncesLow fat Ricotta cheese|
|2 cupsmozzarella cheese; grated|
|2 tablespoonDried parsley|
|1 teaspoonItalian Herb seasoning|
|1/2 cupGrated Parmesan cheese|
|1 28-oz jarPrego Spaghetti Sauce|
|1 14.5-oz canDiced tomatoes|
|1 14.5 ounce canItalian Stewed Tomatoes|
|1 6 ounceTomato paste|
|1 Onion; finely chopped|
|2 teaspoonGarlic; minced|
|1 teaspoonDried thyme|
|1 wholeDried bay leaf; remove after cooking sauce|
4 Cheese Lasagna Preparation
Bay Leaf - remove after cooking the sauce
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.
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
4 Cheese Lasagna Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven