Cheddar Lasagna Recipe
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A spin on classic lasagna that uses Cheddar cheese on top instead of mozzarella cheese.
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16 ounces lasagna noodles
1 pound lean ground beef
1 1/2 jars spaghetti sauce - 20 oz.
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 package Ricotta cheese (8 ounce pkg)
2 eggs (optional)
2 cups shredded cheddar cheese*
*If not ready to commit to all cheddar, you can also do 1 cup mozzarella and 1 cup cheddar
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.
Meanwhile, cook and stir ground beef in a large skillet over medium-high heat until beef is browned; drain, then stir in sauce. Set aside.
Combine 2 cups of mozzarella cheese, 1/2 cup Parmesan cheese, 1 container of ricotta cheese, and 2 eggs in a separate bowl.
Pour about 1/2 cup of the sauce mixture in the bottom of a glass pan and cover with a layer of noodles.
Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese.
Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of cheddar cheese. Cook on 350 degrees F. for 25-35 minutes.
Lasagna Classic Style
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