Three Cheese Lasagna Recipe

[vc_row full_width=”stretch_row_content” parallax=”content-moving” parallax_image=”1850″ css=”.vc_custom_1531493670039{padding-top: 600px !important;}”][vc_column][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” equal_height=”yes” content_placement=”middle” css=”.vc_custom_1531227598102{padding-right: 15% !important;padding-left: 15% !important;background: #0f3058 url( !important;}”][vc_column css=”.vc_custom_1531227527408{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column_text]

Lasagna is a go to dish for comfort food and this extra creamy recipe is no exception. The red wine and spices add a little tanginess that cuts through the richness of the three cheeses.

[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” equal_height=”yes” content_placement=”top” css=”.vc_custom_1531227857497{padding-right: 15% !important;padding-left: 15% !important;}”][vc_column width=”1/2″][vc_row_inner][vc_column_inner css=”.vc_custom_1531152280273{background-color: #5bc9b2 !important;}”][vc_column_text]

Makes: 8-10 servings || Takes: 1 Hour and 20 Minutes

[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner css=”.vc_custom_1531228187920{background-color: #ee6a6f !important;}”][vc_column_text]



1 to 1¼ lean ground beef

⅓ cup onion, finely diced

2-3 garlic cloves, pressed

¼ cup red wine (any kind)

2 Tbsp olive oil

16 oz (1/2 of a 24 oz can) Newmans Own Marinara

¼ tsp thyme (optional)

2 bay leaves (optional)

½ tsp salt

¼ tsp ground black pepper

½ tsp sugar

2 Tbsp chopped fresh parsley

6-8 lasagna noodles, cooked aldente according to package instructions.


16 oz reduced fat ricotta

16 oz low-fat cottage cheese

⅓ cup milk

2 Tbsp chopped fresh parsley

1 large egg

4 cups (1 lb) grated mozzarella cheese (divided)[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]


How to make meat sauce:

In a large pot, add 2 Tbsp olive oil and simmer chopped onions over medium heat about 5 minutes.

Add pressed garlic and saute additional 1 to 2 minutes, stirring constantly.

Add ground beef and saute until all pink is gone.

Add 1 cup marinara, and add ¼ cup wine. Mix well and cook for a few minutes.

Add 1 cup of marinara, 2 bay leaves (if using), ½ tsp salt, ¼ tsp black pepper, ¼ tsp thyme (if using), ½ tsp sugar, and 2 Tbsp parsley. Mix well, reduce heat, COVER and simmer (15-20 or as long as it takes to cook noodles and make the cheese sauce.)

How to Make Cheese Sauce:

Combine 16 oz Ricotta, 16 oz Cottage Cheese, ⅓ cup milk, 2 Tbsp parsley, 1 egg and only 1 cup mozzarella cheese. Mix well.

Lasagna Assembly Instructions:

Preheat the Oven to 375°F.

Spread a couple tablespoons of meat sauce in the bottom of your 9×13 pyrex baking dish.

Place 3-4 noodles on the bottom of the dish so that the edges are touching each other. My dish fit 3 noodles. Now add everything else in the following order:

Half the Meat sauce, Half the Cheese Sauce, One cup grated mozzarella, sprinkled evenly, Three to four noodles, Half of the Meat sauce, Half of the Cheese sauce, The rest of the grated mozzarella

Line the top of the lasagna with 9 to 12 toothpicks, evenly spaced. Cover the top with foil (it doesn’t have to be air tight). Bake 45 minutes at 375°F.

Remove foil and broil for an additional 3 to 5 minutes, or until cheese turns golden. Let it cool at least 30 min or it will ooze too much.

Source:[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” css=”.vc_custom_1531152059323{padding-right: 15% !important;padding-left: 15% !important;background: #5bc9b2 url( !important;}”][vc_column][vc_basic_grid post_type=”post” max_items=”-1″ style=”pagination” element_width=”3″ item=”1525″ grid_id=”vc_gid:1534859853514-1f4482ea-70b6-4″ taxonomies=”38″][/vc_column][/vc_row]