The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.
Cheesy Lasagna
Cheesy Lasagna
Prep Time
25 min
Cook Time
40 min
Yield
12 servings
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 1/2 cup chopped green pepper
- 3 cans (6 ounces each) tomato paste
- 3/4 cup water
- 2 tablespoons brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon cider vinegar
- 1/4 teaspoon garlic powder
- 9 lasagna noodles, cooked and drained
- 2 cups shredded mozzarella cheese
- 2 cups shredded Monterey Jack cheese
- 8 ounces sliced provolone cheese
- 1/4 cup grated Parmesan cheese
Directions
- In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, salt, pepper, vinegar and garlic powder.
- In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese.
- Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 368 calories, 20g fat (11g saturated fat), 71mg cholesterol, 398mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 24g protein.
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