"This makes a very authentic tasting lasagna, rich, cheesy and very filling." — WITCHED
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uncooked lasagna noodles
1 (26 ounce) can
shredded mozzarella cheese
shredded Cheddar cheese
grated Parmesan cheese
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 and didn't mix it into the sauce. Add onions/vegetables/spices for extra texture/flavor.
Edible, though not visually appealing. It also quite bland, wish I didn't follow the recipe and had added some spices. I added spinach to this to get a little veggie action, but we really didn't care for this. Will look for a different cheese lasagna recipe.
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 correctly, 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!! :-)
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 two 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.
Just a quick note for those of you looking to save a step and some time! I have been making lasagna for years, one of my favorite dishes, and I have NEVER cooked the lasagna noodles- I always just use them raw. If you layer the lasagna as stated in this recipe (or any other) with noodles, meat sauce, cheese of choice and again, the noodles will come out perfect every time. The juices from the tomato sauce actually cook the noodles, and this is a huge time saver (and one less pot to wash). Trust me, just try it! I then bake the lasagna covered with foil for 50 minutes, uncover and top with cheese, then bake for an additional 10 minutes to melt the cheese on top!
Really easy to make, although I seemed to run out of sauce at the end. I used ricotta instead of cottage cheese, mostly just because I had never heard of using cottage cheese. Very very good, the cheddar adds a nice flavor.
This was very easy lasagna to make. I would suggest using a little more sauce, and I would also put a layer of sauce on top of the last layer of pasta, otherwise the layers of pasta and cheese dry out.
amazing lasagna, perfect for vegetarians, but i'm not vegetarian and i still loved it! i added sliced mushrooms to the recipe and used ricotta cheese in place of cottage cheese (much much better, more authentic). i also added monterey jack cheese and doubled the mozzarella. yum!!! NOT for the lactose intolerant...
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Four Cheese Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 208
This top-rated recipe is lasagna made simple.
Learn how to make a creamy four-cheese pasta sauce in less than 10 minutes.
Chicken and cream cheese star in this deliciously unique lasagna.