Six cheese lasagna

By brider

Ingredients

• 1 pound ground beef
• 1 pound bulk Italian sausage
• 1 jar meatless spaghetti sauce
• 2 eggs, beaten
• 1 carton ricotta cheese
• 1-1/2 cups 4 % cottage cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup grated Romano or asiago cheese
• 8 no cook lasagna noodles
• 4 cups shredded part skim mozzarella cheese
• 6 slices provolone cheese quartered

Preparation

Step 1

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 cheese, parmesan and Romano cheeses. Spread 1-1/2 cups sauce mixture in a greased 13x9in baking dish. Top with four noodles. Spread 1-1/2 cups sauce to edges of the 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. Uncover; bake 10 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.