Beef Lasagne with 6 cheeses

Beef Lasagne with 6 Cheeses

Serves 8-10       Cook time 2 hrs


For the sauce:

  • 2 cups canned, diced tomatoes
  • 2 cups tomato sauce
  • 1 cup water
  • 1/2 cup onions, diced
  • 2 cloves garlic, diced
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/2 teaspoons seasoning salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 bay leaves
  • 1 pound ground beef (optional)

For the lasagna:

  • 6 to 9 long strips lasagna noodles
  • 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
  • 1 cup grated Swiss cheese
  • 2 cups grated Cheddar
  • 1 (8-ounce) package cream cheese
  • 1 cup mozzarella, grated

For the sauce:


Combine the tomatoes, tomato sauce, water, onions, garlic, pepper, garlic powder, Italian seasoning and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.

Crumble the ground beef in a saucepan. Cook until no pink remains then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. Remove bay leaves. Cook the pasta according to the package directions. Drain and set aside.

Preheat oven to 350 degrees F.

For the lasagna:

Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodles, cottage cheese mixture, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.

This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.

*Note: If lasagna has been refrigerated, bake for 40 minutes total.

Noon Cooking - November 8, 2010