Four-Cheese Lasagna

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Wondering what kinds of cheese show up in this lasagna? You can count on Neufchatel, cottage cheese, mozzarella and Parmesan to make an appearance.

1 lb. extra-lean ground beef

1 onion, chopped

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/2 cup KRAFT Grated Parmesan Cheese, divided

1 egg, beaten

1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

1 can (14.5 oz.) diced tomatoes, drained

1/2 tsp. dried oregano leaves

12 lasagna noodles, cooked

Heat oven to 350°F.

Brown meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until blended.

Drain meat; return to skillet. Stir in pasta sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch 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.

Bake 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.