cheese lasagna

Who can resist the sight of an ooey gooey cheese lasagna coming right out of the oven? Made with four different kinds of cheese and a creamy béchamel sauce, this is the ultimate comfort food!

Four Cheese Lasagna

noodles

butter

shallot, finely chopped

garlic,

flour

milk, warm

bay leaf

nutmeg

Salt and pepper,

Gruyere cheese, grated

mozzarella cheese, grated

Parmesan cheese, grated

Gorgonzola cheese, grated

Preheat oven to 375 degrees F.

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil and cook the noodles until almost al dente (about 2 minutes less than what the package suggests). Drain and lay noodles on an oiled baking sheet. Reserve.

To make the sauce: Heat the butter in...

To make the sauce: Heat the butter in a medium sauce pan, until melted. Add shallot and garlic, and sauté until fragrant and translucent, about 2 minutes. Add flour and stir or whisk quickly into the butter. Cook, stirring constantly, until golden brown - about 5 minutes. Slowly add the warm milk, loosening the roux while whisking constantly. Add bay leaf and nutmeg. Cook until starting to bubble and thicken. Remove bay leaf. Season with salt and pepper. Remove from heat and reserve.

To assemble the lasagna, spread a thin layer...

To assemble the lasagna, spread a thin layer of béchamel sauce in a greased 13x9 inch baking dish. Layer 4 to 5 noodles lengthwise side by side, with edges overlapping. Top with a layer of béchamel and a layer of each cheese. Repeat for 2 more layers: pasta, sauce, cheese. Top the last layer of pasta with a generous amount of sauce and then a layer of cheese. Cover with foil.

Bake in the preheated oven for 15 minutes....

Bake in the preheated oven for 15 minutes. Remove foil, increase temperature to 400 degrees F and continue baking for another 15 minutes or until bubbly and golden brown. You can also pop it under the broiler to speed up the browning. Remove from oven and let it rest for 10 minutes before cutting. Garnish if parsley or basil, if desired.

Serve! :)

Making lasagna in the slow cooker is a genius way to get a delicious meal on the table! This 3 Ingredient Slow Cooker Lasagna is so easy and tasty, it will blow your mind!!

3 Ingredient Slow Cooker Lasagna

oz oven ready lasagna noodles

oz tomato basil pasta sauce

ricotta cheese

parmesan cheese (optional)

Spray slow cooker with non-stick spray if desired

Add 1 cup of sauce and spread over bottom of slow cooker

Add 3-4 noodles on top of sauce, break apart if necessary

Top with about 3/4 cup ricotta cheese

Top with 1/2 - 3/4 cup sauce (depending on how saucy you like it)

Repeat with noodles, ricotta and sauce 3 more times

Top with 3-4 final noodles and one more cup of sauce

Sprinkle with parmesan cheese if desired

Cover and cook on high for 2-3 hours or low for 4-6

Vegetarian Lasagne

ricotta

mozzarella cheese

g Parmesan

Italian seasoning

egg, beaten

salt

black pepper

cooking spray

250 g marinara sauce

no-boil lasagne pasta sheets

basil,

parsley,

Preheat oven to 180°C. In a medium bowl, stir ricotta, 200g mozzarella, Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper.&nbsp;

Grease a 22 x 33cm baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of lasagne sheets&nbsp;followed by some sauce and cheese mixture. Repeat 5 or 6 times (depending on how deep your pan is), ending with sauce. Then top with the remaining mozzarella

Cover with foil and bake&nbsp;for 35 minutes. Remove foil and&nbsp;raise oven to 200°C. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes.

Garnish with basil and parsley before serving.

https://streaming.hearstdigitalstudios.com/0daf07b0-7d17-4cec-9bf0-f2135f529187/video_rover_16x9_1080p_hd_1540520417_56212.mp4

Vegetarian Lasagna Means There's More Room For Cheese

Get Ready To Indulge With Vegetarian Lasagna

This quick and easy cottage cheese lasagna is the definition of classic comfort food! It can be made up to 5 days in advance so you can prep it whenever you have time and enjoy a hearty, homecooked meal when it's convenient for you!

Meaty Lasagna with Cottage Cheese

lasagna noodles

beef

oregano

spaghetti sauce

fresh baby spinach, chopped

4% milkfat cottage cheese

eggs

Kosher salt

cracked pepper

parsley

grated Parmesan

Cook lasagna noodles about 3 minutes less than their recommended cooking time. Toss in olive oil so they don't stick together.

Cook ground beef in a large sauté pan over medium heat. Crumbling with a spatula as it cooks. Add garlic, oregano, and a couple pinches of salt and pepper. Cook for about a minute, stirring occasionally.

Pour spaghetti sauce into the pan and stir to combine.

In a large bowl combine fresh spinach, 1/2 the mozzarella cheese, 1/2 the Parmesan cheese, cottage cheese, eggs, and a couple large pinches of salt and pepper.

Spread 1 cup of sauce in the bottom of a lightly greased 9x13 inch baking dish.

Layer three noodles on the bottom of the dish, overlapping them slightly.

Divide the spinach filling into 1/3's. Spread 1/3 of the filling on top of the noodles.

Drizzle a heaping 1/2 cup of meat sauce over the spinach filling and layer another 3 noodles.

Spread another 1/3 of the creamy spinach filling on top of the noodles.

Drizzle a heaping 1/2 cup of the meat sauce over the spinach filling and layer another 3 noodles.

Spread remaining spinach filling over the noodles. Drizzle with a heaping 1/2 cup of the meat sauce and top with the remaining 3 noodles.

Spread remaining meat sauce over the noodles in an even layer.

Top lasagna with remaining shredded mozzarella and Parmesan cheeses.

Cover tightly with foil and bake for 30 minutes.

Remove foil and bake for another 5 minutes.

Let sit at least 10 minutes, then slice. Garnish with Parmesan and parsley, and enjoy!

This might be my favorite lasagna recipe! I love the light cottage cheese filling with the meaty pasta sauce!

Can this be made with no bake lasagna noodles? We love this recipe (just skip the spinach since my husband hates it!)

Leftover homemade sauce I had made this easy and duper yummy!

I made this tonight, I did add about 4 oz of sour cream and 4 oz of cream cheese to the cheese mixture. I also added some fresh veggies to the meat (zucchini, squash, spinach, and mushrooms), (gotta be a little sneaky here with the kids). It is phenomenal! I also only used one jar 24 oz of sauce just so it wasn’t over powering. Thanks for the recipe!

I generally use ricotta when I make lasagna. However, I needed to use a container of cottage cheese so I searched and found this recipe. I followed the it closely, and it looked beautiful when I removed it from the oven. The only reason I didn't give 5 stars is because the flavor was a little bland--there weren't many spices. Still, the texture was fluffy and the flavor was good.

This is the best Recipe my family loved it.

I bought a super deep lasagna pan and made this recipe for the first time in it. I got 5 layers. It was so amazing. I made a few modifications….
1.) Jazzed up a couple of jars of Rao’s 
2.) Used all Italian sausage (2 lbs)
3.) I used a 10 oz bag of frozen spinach with water squeezed out
4.) added the chopped parsley and some chopped basil (about 1/3 cup each) to the cheese/spinach mix
5.) Because of the number of layers, I used 2, 16 oz containers of cottage cheese
I have been trying to replicate my sister-in-law’s lasagna, which is my absolute favorite. This did it. And it’s 9:00 a.m. and I just tasted the leftovers (who can resist?!?) and they are even better the next day! Even cold!

I love this recipe! I didn't have any spinach so I used kale instead. Also used 1% milkfat cottage cheese because that's what I had on hand. I used about 1 1/2 lbs Italian sausage only. So happy I've got plenty of leftovers!

Yum, yum, yum! This took a while to make, but it was totally worth it. Never seem to have all the ingredients  on hand that I need, but the stars aligned for dinner:) I used no boil lasagna noodles, 24 ounce jar of marinara sauce with pureed fresh grape tomatoes, mushrooms, and onion. (Could not make Italian without onion). Grating the parmesan took awhile, but so added to the cheese flavor. Other than substitutions for what I had on hand, I followed the recipe, and it was so good. using cottage cheese rather than ricotta worked out beautifully, Looking forward to leftovers, and not needing to cook for awhile:) Thanks for sharing this recipe.

I made this lasagna recipe tonight and it was delish! I doubled the meat and spinach, but followed the recipe otherwise. My whole family loved it. 🥰 This recipe is a keeper!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1687352800/i7bZSozX1.mp4

This quick and easy cottage cheese lasagna is the definition of classic comfort food! It can be made up to 5 days in advance so you can prep it whenever you have time and enjoy a hearty, home-cooked meal when it's convenient for you!

Cottage Cheese Lasagna

Butternut squash lasagna made with roasted butternut squash, prosciutto, goats cheese, ricotta,&nbsp;and crispy sage leaves. A wintery, indulgent comfort food dish that'll keep you cozy all evening.

Butternut squash lasagna

2.2 lbs (1 kg) butternut squash

garlic

olive oil

5.2 oz (150 grams) fontal (, cheese

8.8 oz (250 grams) ricotta cheese (,good quality)

1.7 oz (50 grams) butter

(600 ml) milk

tsp nutmeg

salt and pepper

3.5 oz (100 grams) goats cheese (crumbly kind not soft)

3.5 oz (100 grams) prosciutto crudo

sage leaves

lasagna sheets enough

Preheat the oven to 180°C/350F/gas mark 4.

Remove the skin from the squash with a knife and roughly chop it into medium sized chunks. Add it to a large baking tray with the garlic cloves (skins still on), sprinkle over the oregano with a little salt and pepper and 1 tbsp of olive oil. Roast in the over for 30-35 minutes until soft and cooked through.

Meanwhile make the pasta or skip this step if using shop bough fresh lasagne sheets.

To make the pasta add the flour to a large mixing bowl or a large clean work surface and make a well in the middle. Crack the eggs into the well and whisk with a fork incorporating the flour slowly. Once the dough starts to come together begin kneading it with your hands.

Use extra flour as needed to dust the work surface and continue to knead the dough for 8-10 minutes until it’s very smooth. Cut the dough in half, if there are tiny air bubbles inside then it’s ready, if not continue kneading. Wrap the pasta dough in cling film and set aside.

Remove the squash from the oven and let it cool for 5 minutes. Squeeze the garlic out of their skins and mash the garlic and squash together with a fork. (If there is a lot of liquid try to drain as much as you can and avoid the liquid when adding it to the lasagna).

Next, grate the fontal or melting cheese of your choice and mix it with the ricotta in a bowl with half the nutmeg and a pinch of salt and pepper, set aside.

Making Fresh Pasta

Now make the white sauce, add the butter to a saucepan under a medium heat. Once melted, add the flour and stir into a paste. Cook the paste, stirring so it doesn’t burn for 1 minute then add half of the milk while whisking constantly to avoid any lumps.

Once the sauce starts to thicken add the other half of the milk and whisk again until thick and creamy. Add the parmesan, pinch of nutmeg, salt and pepper and stir, turn off the heat once the parmesan has melted and set aside.

Make The White Sauce

If using fresh home made pasta, roll it out at this point. You want pasta sheets long enough to fit your baking dish.

If using a pasta machine (easiest way) set the dial to the widest point (usually 0). Cut the pasta dough into 3 and feed the first piece through the machine. Fold one end of the pasta dough into the middle of the dough and the other end other that to create a third. Feed that through the machine once more. Repeat this 2-3 times then feed the dough through each number of the machine until you reach number 7 or 8 ( the dough should be nice and thin). Repeat this with all 3 pieces of dough.

Roll Out Pasta

Add a couple of spoonfuls of white sauce to the bottom of an oven proof baking dish and spread it out evenly. Next add a layer of pasta (either freshly made or fresh shop bough, cut to size). Add a spoonful of squash the spread it out over the pasta.

Next dot over some ricotta mixture, crumble a little goats cheese and tear over pieces of prosciutto. Finally drizzle over some more white sauce and spread it over the toppings. Repeat this until all the ingredients are used up, you should have at least&nbsp;5 or 6 layers. Make sure to keep a little extra white sauce for the final layer.

Cover the lasagna with tin foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes. Remove from the oven and let it rest for 5-10 minutes.

Finally fry the sage leaves in 1 tbsp of olive oil for a few seconds, drain on kitchen paper then garnish the lasagna, serve.

Assemble The lasagna

This is such a gorgeous lasagna! I love the flavors in this dish!

Girl, you had me at butternut! This is a marvelous twist on lasagna...and that crispy prosciutto  makes me want to dig in with two forks!

Top 5 cheese lasagna recipes from across the web

The most viewed cheese lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Four Cheese Lasagna

3 Ingredient Slow Cooker Lasagna

Vegetarian Lasagne

Meaty Lasagna with Cottage Cheese

Butternut squash lasagna

Top 5 cheese lasagna recipes from across the web

The most viewed cheese lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Four Cheese Lasagna

3 Ingredient Slow Cooker Lasagna

Vegetarian Lasagne

Meaty Lasagna with Cottage Cheese

Butternut squash lasagna

The most viewed cheese lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine