Quadruple Threat Cheese Lasagna

By The Canadian Living Test Kitchen

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Quadruple Threat Cheese LasagnaEveryone loves the comfort of hearty meat lasagna. Using oven-ready noodles cuts down on the preparation time. There are four Canadian cheeses in this dish, but the secret ingredient is Canadian Cream cheese, which gives this classic dish its special flavour. When it comes to cheese, the more the merrier!1 user reviews.

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This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	445445 cal
pro	28 g28g pro
total fat	24 g24g total fat
sat. fat	13 g13g sat. fat
carb	30 g30g carb
dietary fibre	3 g3g dietary fibre
sugar	5 g5g sugar
chol	81 mg81mg chol
sodium	564 mg564mg sodium
potassium	524 mg524mg potassium
% RDI:	-
calcium	2727 calcium
iron	2020 iron
vit A	3434 vit A
vit C	1515 vit C
folate	1515 folate

Everyone loves the comfort of hearty meat lasagna. Using oven-ready noodles cuts down on the preparation time. There are four Canadian cheeses in this dish, but the secret ingredient is Canadian Cream cheese, which gives this classic dish its special flavour. When it comes to cheese, the more the merrier!

Ingredients

1 tub (475 g) extra-smooth Canadian Ricotta cheese 1 1tub (475 g) tub (475 g)extra-smooth Canadian Ricotta cheese
1 tub (500 g) Canadian Cottage cheese 1 1tub (500 g) tub (500 g)Canadian Cottage cheese
1 pkg (250 g) Canadian Cream cheese , softened1 1pkg (250 g) pkg (250 g)Canadian Cream cheese, softened
2 cups shredded Canadian Mozzarella cheese 2 2cups cupsshredded Canadian Mozzarella cheese
1/4 cup finely chopped fresh parsley 1/4 1/4cup cupfinely chopped fresh parsley
pepper Pinch Pinchpepper
12 oven-ready lasagna noodles 12 12oven-ready lasagna noodles
TOMATO MEAT SAUCE:
1 tbsp olive oil 1 1tbsp tbspolive oil
1 small onion , finely diced1 1small oniononions, finely diced
1 carrot , finely diced1 1carrotcarrots, finely diced
1 rib celery , finely diced1 1rib ribcelery, finely diced
3 cloves garlic , minced3 3cloves clovesgarlic, minced
1 lb (450 g) lean ground beef 1 1lb (450 g) lb (450 g)lean ground beef
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 can (28 oz/798 mL) crushed tomatoes 1 1can (28 oz/798 mL) can (28 oz/798 mL)crushed tomatotomatoes
1-3/4 cups sodium-reduced beef broth 1-3/4 1-3/4cups cupssodium-reduced beef broth
1 tbsp dried oregano 1 1tbsp tbspdried oregano
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

TOMATO MEAT SAUCE: In Dutch oven or large saucepan, heat oil over medium heat; cook onion, carrot, celery and garlic, stirring occasionally, until softened, about 5 minutes.

Add beef; cook, breaking up with back of wooden spoon, until browned and no liquid remains, about 5 minutes.

Stir in tomato paste. Add tomatoes, beef broth, oregano and pepper. Cover and simmer, stirring occasionally, for 40 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)

In medium bowl, stir together Ricotta, Cottage cheese, Cream , 1 cup of the Mozzarella, parsley and pepper.

In 13- x 9-inch (3 L) baking dish, spread 1-1/2 cups of the meat sauce. Arrange 4 noodles over top, one-third of remaining meat sauce and half cheese mixture. Repeat layers once. Top with remaining noodles, meat sauce and Mozzarella cheese.

Cover with foil. Bake in 375°F (190°C) oven for 40 minutes. Remove foil and bake for 15 minutes. Loosely cover with foil and let stand for 30 minutes before serving.