Easy Four Cheese Lasagna

97 Reviews

Prep: 30 min
Cook: 45 min
Ready In: 1 hr 15 min

“This makes a very authentic tasting lasagna, rich, cheesy and very filling.” - by WITCHED

Ingredients

16 ounces uncooked lasagna noodles
1 (26 ounce) can spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

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Metric US

Original recipe yields 1 - 9x13 dish

Directions

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

Amount Per Serving (8 total)

Calories
568 cal
28%

Fat
23.1 g
35%

Carbs
56.4 g
18%

Based on a 2,000 calorie diet

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Reviews (97)

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147

SANITYISNTFUN

Dec. 30, 2004

"This is a simple and easy to follow recipe. However, it is impossible to make a lasagna that big with only one can of pasta sauce. Definitely use two! I used low-fat ricotta instead of cottage cheese ..." See moreand didn't mix it into the sauce. Add onions/vegetables/spices for extra texture/flavor."

Bill

Nov. 27, 2006

"Very tasty and super easy!! I modified the recipe a bit by getting the "oven ready" lasagna that doesn't need pre-boiling. I added an extra 1/2 cup water to the sauce to make sure the noodle cooked ..." See morecorrectly, then set it on 425, put a double-wrap of tight foil, and baked it for 60 minutes. After baking, allow it to sit still wrapped in foil for an additional 10 minutes. Overall prep time is almost the same, but less pots and pans to wash!! :-)"

GUNNYSACK

Feb. 6, 2007

"I gave this five stars because it was pretty inexpensive and very easy to make. I used cottage cheese as the recipe called for, but it did make the sauce a little sweeter than I prefer. I also used ..." See moretwo jars of pasta sauce as other reviewers said there wasn't enough sauce using one jar, and I was glad I used two. I also did not blend the cottage cheese with the pasta sauce since I like the chunkier sauces and the sauce I used had vegetables in it. Overall it made a fine meal and I will make it again."

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