Four-cheese lasagna

6 servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
1 medium Onion, chopped
2 Cloves garlic, minced
28 ounces Can tomatoes with liquid
8 ounces Sliced mushrooms, drained
6 ounces Tomato paste
1 teaspoon Salt
1 teaspoon Dried oregano
1 teaspoon Dried basil
½ teaspoon Pepper
½ teaspoon Fennel seed
16 ounces Cottage cheese
⅔ cup Grated Parmesan cheese
¼ cup Shredded mild cheddar cheese
6 ounces (1 1/2 cups) shredded mozzarella
Cheese, divided
2 Eggs
1 pounds Lasagna noodles, cooked and drained

Directions

"Cheese really stars in this 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

In a skillet, cook beef, onion and garlic until beef is browned 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, ½ cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13x9x2" baking dish. Arrange half the noodles over sauce. Spread cottage cheese mixture over noodles.

Top with remaining noodles and meat sauce. Cover and bake at 350 degrees for 45 minutes. Uncover; sprinkle with remaining mozzarella.

Return to the oven for 15 minutes or until cheese melts.

From: "Taste of Home" Magazine, April/May 1995

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