CHEESE SAUCE FOR LASAGNA RECIPES

SIX-CHEESE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Six-Cheese Lasagna Recipe: How to Make It - Taste of Home image

No one will ever guess how easy this hearty lasagna is to make. No-boil noodles and prepared spaghetti sauce save time and also, extra pots and pans. If your family is like mine, they'll love this! —Jodi Anderson, Vassar, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 pound bulk Italian sausage
1 jar (24 ounces) meatless spaghetti sauce
2 large eggs, beaten
1 carton (15 ounces) ricotta cheese
1-1/2 cups 4% cottage cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano or Asiago cheese
8 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
6 slices provolone cheese, quartered

Steps:

Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses., Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese., Cover and bake 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 469 calories, FatContent 27g fat (14g saturated fat), CholesterolContent 135mg cholesterol, SodiumContent 1005mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 37g protein.

SIX-CHEESE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Six-Cheese Lasagna Recipe: How to Make It - Taste of Home image

No one will ever guess how easy this hearty lasagna is to make. No-boil noodles and prepared spaghetti sauce save time and also, extra pots and pans. If your family is like mine, they'll love this! —Jodi Anderson, Vassar, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 pound bulk Italian sausage
1 jar (24 ounces) meatless spaghetti sauce
2 large eggs, beaten
1 carton (15 ounces) ricotta cheese
1-1/2 cups 4% cottage cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano or Asiago cheese
8 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
6 slices provolone cheese, quartered

Steps:

Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses., Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese., Cover and bake 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting.

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In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

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