Four-Cheese Lasagna

READY IN: 1hr 15mins
Top Review by Mustang Sally 54269

OMG, I can't believe a recipe this good has been on the site that long without any reviews. Most are probably looking for the more traditional lasagna (with tomato/spaghetti sauce). Initially I missed that there were no tomatoes but I sure didn't miss them in the flavour. I used fresh (vs dried) herbs, increased meat & added some italian sausage & lastly I used yogurt in place of the cream/milk. For 1 oz of cheese I shredded (vs sliced) to finish off the top layer to ensure an even layer & no drying of the bottom layers. As far as lasagna's go, this one was fairly easy to put together. Thanks so much for a great recipe.

Ingredients Nutrition


  1. In a large saucepan cook lasagna noodles according to package directions; drain.
  2. Set aside.
  3. In a large skillet cook beef, onion, celery, and garlic till meat is brown and vegetables are tender.
  4. Drain off fat.
  5. Stir in the basil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  6. Add the Cream cheese and light cream or milk.
  7. Cook and stir over low heat till cheese is melted.
  8. Stir in wine.
  9. Gradually add the gouda cheese.
  10. Cook and stir till cheese is nearly melted; remove from heat.
  11. In small bowl stir together the cottage cheese and egg.
  12. In a greased 10 x 6 x 2 inch baking dish layer half of the noodles, half of the meat sauce, half of the cottage cheese mixture, and half of the mozzarella cheese.
  13. Repeat layers.
  14. Bake, uncovered, in a 375o oven for 30 to 35 minutes or till heated through.
  15. Let stand 10 minutes before serving.

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