Six- Cheese Lasagna

By brider

Ingredients

• Ingredients
• 1 pound ground beef
• 1 pound bulk Italian sausage
• 1 jar (24 ounces) meatless spaghetti sauce
• 2 eggs, beaten
• 1 carton (15 ounces) ricotta cheese
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano or Asiago cheese
• 8 no-cook lasagna noodles
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 6 slices provolone cheese, quartered

Preparation

Step 1

Directions

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine the eggs, ricotta, cottage, Parmesan and Romano cheeses.
Spread 1-1/2 cups sauce mixture in a greased 13-in. x 9-in. baking dish. Top with four noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese.
Cover and bake at 350° for 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.