Cheddar Lasagna Recipe

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A spin on classic lasagna that uses Cheddar cheese on top instead of mozzarella cheese.
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  • 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
45 mins
1 hr
1.75 hrs
  • 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.
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