Cheddar Lasagna Recipe
Rate & Review
A spin on classic lasagna that uses Cheddar cheese on top instead of mozzarella cheese.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
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.
Slow Cooker Lasagna
grated parmesan cheese
jar spaghetti sauce
Pepperoni Sausage Lasagna
More Similar Recipes
Cheddar Lasagna Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2020 Tecstra Systems, All Rights Reserved, RecipeTips.com