Four Cheese Lasagna


  • Box of Oven Ready Lasagna Noodles (I never use the entire box)
  • 2 Jars of your favorite Pasta Sauce (24 or 26 oz jars)
  • 1 lb of Ground Turkey or Lean Ground Beef - cooked and drained of excess fat
  • 24 oz Small Curd Cottage Cheese (4% or 2%)
  • 1 Cup Shredded Mozzarella 
  • 1/2 Cup Grated Parmesan Cheese
  • 1 1/2 teaspoons Italian Herb Mix/Seasoning (I use Penzeys Italian Herb Mix)
  • 1 to 1 1/2 Cups of Grated Swiss Cheese (you can use slices of Swiss Cheese)

Bake lasagna according to the directions on the oven ready lasagna noodle brand you are using.  I used Great Value brand, baked @ 425 degree F for 1 hour.   Each brand is different, so be sure to follow their directions.

Preheat oven according to the temperature on your box of lasagna.  Lightly spray 9x13 baking pan with non-stick cooking spray.  Cook meat in a large pan and drain excess fat.  Add the two jars of pasta sauce to the meat using the same pan - mix well.  Set aside.  Next, in a medium size bowl, mix cottage cheese, mozzarella, Parmesan and Italian seasoning.  Set aside.  Now start to layer your pan.

Take 1 1/2 cups of meat sauce and spread it on the bottom of 9x13 baking pan. Place lasagna noodles in a single layer, side by side on top.  Next, use 1/2 of the cheese mixture, spreading evenly over noodles. Now pour 1/3 of the meat sauce on top, spreading evenly - top with lasagna noodles.  Repeat one more time.  Now pour remaining meat sauce over noodles, spread evenly and top with Swiss cheese.  Cover tightly with a double layer of foil or hefty duty foil. Place on middle rack of oven and bake according to directions on your ready bake lasagna noodle box.  You may want to place a pan on the bottom rack to catch any drippings that might spill over while cooking.

Steps for layering Lasagna from bottom to top:

1.) 1 1/2 cups Meat Sauce
2.) Noodles
3.) 1/2 of the Cheese Mixture
4.) 1/3 of remaining Meat Sauce
5.) Noodles
6.) Other 1/2 of the Cheese Mixture
7.) 1/2 of remaining Meat Sauce
8.) Noodles
9.) The rest of the Meat Sauce
10.) Top with Swiss Cheese