Fabulous four cheese lasagne

    1 hour 15 min

    A hearty vegetarian lasagne, which is not only easy to make, but also tastes fantastic. Lasagne sheets are layered with a creamy tomato sauce, mozzarella, Cheddar and Parmesan, then baked to perfection.

    136 people made this

    Serves: 8 

    • 450g lasagne sheets
    • 750g tomato based pasta sauce
    • 450g cottage cheese
    • 225g grated mozzarella cheese
    • 225g grated Cheddar cheese
    • 80g grated Parmesan cheese

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 190 C / Gas 5.
    2. Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
    3. In a liquidiser, blend pasta sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 20x30cm baking dish.
    4. Place a layer of lasagne over the top and sprinkle a portion of mozzarella, Cheddar and Parmesan over the top. Repeat layering of sauce, lasagne and cheeses; finish with the cheese layer.
    5. Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

    Pre-boiling of lasagne sheets

    Can be omitted if you have ready-to-bake lasagne sheets.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:

    Reviews in English (107)


    This is a simple and easy to follow recipe. However, it is impossible to make a lasagna that big with only one can of pasta sauce. Definitely use two! I used low-fat ricotta instead of cottage cheese and didn't mix it into the sauce. Add onions/vegetables/spices for extra texture/flavor.  -  30 Dec 2004  (Review from Allrecipes US | Canada)


    Very tasty and super easy!! I modified the recipe a bit by getting the "oven ready" lasagna that doesn't need pre-boiling. I added an extra 1/2 cup water to the sauce to make sure the noodle cooked correctly, then set it on 425, put a double-wrap of tight foil, and baked it for 60 minutes. After baking, allow it to sit still wrapped in foil for an additional 10 minutes. Overall prep time is almost the same, but less pots and pans to wash!! :-)  -  27 Nov 2006  (Review from Allrecipes US | Canada)


    I gave this five stars because it was pretty inexpensive and very easy to make. I used cottage cheese as the recipe called for, but it did make the sauce a little sweeter than I prefer. I also used two jars of pasta sauce as other reviewers said there wasn't enough sauce using one jar, and I was glad I used two. I also did not blend the cottage cheese with the pasta sauce since I like the chunkier sauces and the sauce I used had vegetables in it. Overall it made a fine meal and I will make it again.  -  06 Feb 2007  (Review from Allrecipes US | Canada)