Lasagna Recipes

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Four Cheese Lasagna Recipe

Four Cheese Lasagna Lasagna takes time to assemble.

To avoid last-minutes preparation, make this casserole early in the day or the night before and refrigerate.

Remove from the refrigerator 30 minutes before baking.


1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

1 can (28 ounces) crushed tomatoes

2 cans (4 ounces each) mushroom stems and pieces, drained

1 can (6 ounces) tomato paste

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon pepper

½ teaspoon fennel seed

1 cartoon (16 ounces0 cottage cheese

2/3 cup grated Parmesan cheese

¼ cup shredded cheddar cheese

1-1/2 cups (6 ounces) shredded mozzarella cheese, divided

2 eggs, beaten

1 package (12 ounces) lasagna noodles, cooked and drained


In a skillet, cook beef, onion and garlic until beef is browned and onion is tender; drain.

In a blender, cover and process the tomatoes until smooth.

Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer for 15 minutes.

In a bowl, combine cottage cheese, Parmesan, cheddar, ½ cup of mozzarella and eggs.

Spread 2 cups meat sauce in the bottom of an ungreased 13-in.x 9-in. x 2-in. baking dish.

Arrange half the noodles over sauce.

Spread cheese mixture over noodles.

Top with remaining noodles and meat sauce.

Cover and bake at 350◦ for 45 minutes.

Uncover; sprinkle with remaining mozzarella.

Bake 15 minutes longer or until cheese melts.

Let stand 15 minutes before cutting.

Serving Sizes 12

Chicken Cheese Lasagna Recipe
Chicken Cheese Lasagna Recipe Next time you’re planning a buffet supper for a large gatherings, prepare one traditional red-sauce lasagna and this version, which features chicken and a white sauce.

Everyone can have a serving of both along with salad and garlic bread.


½ cup butter or margarine

1 medium onion, chopped

1 garlic clove, minced

½ cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1-1/2 cups milk

4 cups (16 ounces) shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon white pepper

1 cartoon (15 ounces) ricotta cheese

1 tablespoon minced fresh parsley

9 lasagna noodles (8 ounces), cooked and drained

2 package (10 ounces each) frozen spinach, thawed and well drained

2 cups cubed cooked chicken


In a saucepan, melt butter over medium heat. Sauté onion and garlic until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk.

Bring to a boil, stirring constantly. Boil 1 minutes. Stir in 2 cups mozzarella. ½ cup Parmesan cheese, basil, oregano and pepper; set aside.

In a bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside.

Spread one-quarter of the cheese sauce into a greased 13-in.x 9-in. x 2-in. baking dish; cover with one third of the noodles.

Top with half of the ricotta mixture, half of the spinach and half of the chicken.

Cover with one-quarter of cheese and one-third of noodles.

Repeat layers of ricotta mixtures, spinach, chicken and one-quarter cheese sauce.

Cover with remaining noodles and cheese sauce.

Sprinkle with remaining Parmesan cheese.

Bake uncovered, at 350◦ for 35-40 minutes.

Let stand 15 minutes before cutting.

Serving Size about 12.

Lasagna Recipes

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