4 Cheese Lasagna

11 review, 4.5 star(s). 100% would make again

Ready in 45 minutes

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.


Marinara Sauce; Recipe follows
1 pound Lean ground meat; browned and drained
1 large box uncooked Lasagna noodles; cook al dente, rinse with cool water, and drain
1 small Small curd cottage cheese
8 ounces Low fat Ricotta cheese
2 cups mozzarella cheese; grated
2 tablespoon Dried parsley
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Italian Herb seasoning
1/2 cup Grated Parmesan cheese
1 28-oz jar Prego Spaghetti Sauce
1 14.5-oz can Diced tomatoes
1 14.5 ounce can Italian Stewed Tomatoes
1 6 ounce Tomato paste
1 Onion; finely chopped
2 teaspoon Garlic; minced
1 teaspoon Dried thyme
1 whole Dried bay leaf; remove after cooking sauce
1/2 cup Water
1 teaspoon Sugar

Original recipe makes 10

Original recipe makes 10 Servings


You've adjusted the recipe from 10 (as originally posted) to 10 Servings. The ingredients above reflect 10 Servings, but the instructions reflect the as-posted 10. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Marinara Sauce

Spaghetti sauce

Diced tomatoes

Stewed tomatoes

Tomato paste




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.

Alert editor   



Calories Per Serving: 366 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Momma's Marinara Sauce


"The sauce used in the 4 Cheese Lasagna Recipe is based on the Mommas Marinara Sauce recipe, which is a great Italian sauce that I've found very versitle. " — Beachbumette Beachbumette

Link in another recipe. What would you serve with this?

Comment on 4 Cheese Lasagna

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

This was very good and easy to make
elizabeth_hiemenz 2y ago

Made enough to freeze 2 pans 8x6x2 plus the same size pan for dinner. Next time I will add Italian sausage to kick it up a notch. Very moist yet cut well and held it's shape. It is a great lasagne starter recipe. Thanks Beachbumette.
Sweetie59 3y ago

Very good, I used sausage as well as the ground beef. It was my first time making lasagna and the recipe was very easy.
Ange325 3y ago

ealv821 4y ago

Meshan 5y ago

We loved it! I used Italian sausage and seasoned the sauce as I usually do for spaghetti (couldn't tell you everything I put it). We wonderful! Making it again tonight.
Apizzitola 5y ago

I omitted the meat and this barely fit in the pan! Delicious and huge recipe ;)
pinkybrown42 6y ago

not one of the cheapest recipes, but it was good only problem is that we use low fat cheese accidentally but will make again
Cdf114 6y ago

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 7y ago

[I made edits to this recipe.]
Beachbumette 8y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free