SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Four-Cheese Lasagne

Makes: 8  servings Prep 35 mins Bake 350°F 45 mins Stand 15 mins


  • 1 tablespoon  olive oil
  • 2 medium onions, finely chopped
  • 2 carrots, finely chopped
  • 1 small fennel bulb, finely chopped
  • 6 garlic cloves, minced
  • 1 teaspoon  fennel seeds (optional)
  • 5 cups  purchased pasta sauce
  • 1/4 teaspoon  ground red pepper
  • 1/4 cup  shredded mozzarella cheese
  • 1/4 cup  shredded Asiago cheese
  • 1/4 cup  shredded pecorino cheese
  • 1/4 cup  shredded Parmesan cheese
  • 1/4 cup  thinly sliced fresh basil
  • 1 12 ounce package no-boil lasagne noodles (12 noodles)
  • 1 1/2 - 2 cups  leftover crumbled meat loaf


1. Heat oil in a large saucepan over medium-high heat. Add onions, carrots, fennel, garlic and fennel seeds and cook until onions and carrots are slightly browned, 8 minutes. Stir in pasta sauce and red pepper. Reduce heat to low and cook, covered, stirring occasionally, until vegetables are tender, 14 minutes.

2. Meanwhile, combine cheeses in a bowl; stir in basil.

3. Heat oven to 350 degree F. Lightly grease a 3-quart baking dish. Line bottom of dish with a single layer of lasagne noodles. Spread with 1/3 of sauce. Cover with 1/3 of the crumbled meat loaf, then top with 1/3 of the cheese and basil mixture. Repeat layering 2 more times, alternating direction of noodles each time. Cover with foil and bake, 40 minutes. Uncover; sprinkle remaining cheese on top and bake 5 minutes more or until lasagne is cooked through and top is bubbly. Remove from oven and let stand 15 minutes before serving. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)415,
  • Fat, total(g)15,
  • chol.(mg)44,
  • sat. fat(g)5,
  • carb.(g)55,
  • fiber(g)8,
  • pro.(g)18,
  • sodium(mg)843,
  • Percent Daily Values are based on a 2,000 calorie diet