4-Cheese Lasagna
Published: Friday, October 9, 2026
1 lb. extra-lean ground beef
1 onion, chopped
8 oz. pkg. Neufchtel cheese, softened
1 c. 2% low-fat cottage cheese
8 oz. pkg. shredded low moisture part-skim mozzarella cheese, divided
½ c. grated Parmesan cheese, divided
1 egg, beaten
24 oz. jar spaghetti sauce
14.5 oz. can diced tomatoes, drained
½ tsp. dried oregano leaves
12 lasagna noodles, cooked
Heat oven to 350°. Brown meat with onions in large skillet. Meanwhile, mix Neufchtel, cottage cheese, 1½ cups mozzarella, ¼ cup Parmesan and egg until well blended.
Drain meat; return to skillet. Stir in spaghetti sauce, tomatoes and oregano; simmer 5 minutes. Remove from heat.
Spoon 1 cup meat sauce onto bottom of 13x9" baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover with foil which has been sprayed with cooking spray to prevent sticking.
Bake 50 minutes or until heated through, uncovering after 40 minutes. Let stand 10 minutes before cutting to serve. —12 servings.
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