Lasagna: Four Cheese

Ingredients

  • 1 lb. lean ground chuck
  • 1 medium onion, chopped
  • 1/4 c. green pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz.) tomatoes with liquid
  • 6 oz. tomato paste
  • 1 t. dried oregano
  • 1 t. dried basil
  • salt and pepper to taste
  • fresh mushrooms, sliced
  • 16 oz. low fat cottage cheese
  • 2/3 c. Parmesan cheese, grated
  • 1/4 c. mild cheddar cheese, shredded
  • 1-1/2 c. mozzarella cheese, shredded (divided)
  • 2 eggs
  • 8 lasagna noodles, cooked & drained (we use whole wheat or Dreamfield's)

Instructions

In a skillet, cook meat, onion, green pepper and garlic until browned; drain fat.

In a blender, process the tomatoes until smooth. Stir into meat mixture along with mushrooms, tomato paste and seasonings. Simmer 15 minutes.

In a bowl, combine cottage cheese, Parmesan, cheddar cheese, 1/2 c. mozzarella and eggs.

Spread 2 cups (half) of the meat mixture in the bottom of an ungreased 9 x 13" baking dish.
Arrange 4 noodles over sauce.
Spread cottage cheese mixture over noodles.
Top with remaining noodles and meat sauce.

Cover and bake at 350 degrees for 45 minutes. Uncover, sprinkle with remaining mozzarella. Return to oven for 15 minutes or until cheese melts. Let stand 5 minutes before cutting.