It doesn't get any more cheesy than this! 6 Cheese Lasagna is truly loaded with cheese flavor, from the creamy ricotta to the creamy mozzarella to the sharp parmesan and Romano, the combination is a joyous and joyously stretchy lasagna. Add in some savory beef and tender noodles and 6 Cheese Lasagna becomes even more hearty and satisfying. Once you announce this is what's for dinner, people can't get to the table fast enough!
Ingredients• 1 pound ground beef • 1 pound bulk Italian sausage • 1 (24-ounce) jar meatless spaghetti sauce, plus more as needed • 2 large eggs, beaten • 1 (15-ounce) carton ricotta cheese • 1 1/2 cups 4% cottage cheese • 1/4 cup parmesan cheese, grated • 1/4 cup Romano or asiago cheese, grated • 8 no-cook lasagna noodles • 4 cups part-skim mozzarella cheese, shredded • 6 slices provolone cheese, quartered
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large skillet, cook the beef and sausage over medium heat until no longer pink, about 5-7 minutes.
Drain the fat from the skillet.
Stir in the spaghetti sauce.
In a large bowl, combine the eggs, ricotta, cottage cheese, parmesan, and Romano cheese.
Spread 1 1/2 cups of the meat sauce mixture into the prepared baking dish.
Top the sauce in the baking dish with 4 of the noodles.
Spread 1 1/2 cups of the meat sauce to the edges of the noodles.
Sprinkle the sauce in the baking dish with 2 cups mozzarella cheese.
Top the mozzarella layer with the ricotta mixture and the provolone cheese.
Add the remaining noodles, sauce, and mozzarella cheese, in that order. Use more meatless red sauce if needed to make sure the noodles are completely covered.
Cover and bake until a thermometer inserted into the center reads 160 degrees F.
Uncover and bake until the cheese is lightly browned, about 10 minutes.
Let stand for 15 minutes.