Recipes Main Dishes Pasta Lasagna Recipes Blue Cheese Lasagna 5.0 (2) 2 Reviews 2 Photos The blue cheese in this recipe lends a creamy quality to the cottage cheese layer and only a subtle, pleasant touch of flavor. There is no mozzarella in this non-traditional lasagna that will have your guests waiting for the recipe handout. (Have it ready!) I have the habit of making way too much lasagna, so this recipe is perfect for keeping my portions under control for our now-empty nest with minimal leftovers. I believe this would work well in a slow cooker, but haven't tried it yet. Don't be afraid of the blue cheese flavor overpowering this recipe - it doesn't! Recipe by Ginny Maziarka Published on March 5, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 30 mins Cook Time: 1 hrs 35 mins Additional Time: 15 mins Total Time: 2 hrs 20 mins Servings: 8 Yield: 1 9x5-inch loaf pan Jump to Nutrition Facts Ingredients cooking spray Sauce: ½ pound ground beef ½ pound lean ground pork 1 (24 ounce) jar spaghetti sauce 2 tablespoons brown sugar Cheese Layer: 1 cup cottage cheese 1 cup crumbled blue cheese ¼ cup freshly grated Parmesan cheese 1 large egg, lightly beaten 1 tablespoon dried oregano 1 (12 ounce) box no-boil lasagna noodles 6 slices provolone cheese 1 cup shredded Cheddar cheese Directions Preheat oven to 300 degrees F (150 degrees C). Coat the inside of a glass 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil. Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix spaghetti sauce and brown sugar into beef-pork mixture until sauce is well blended. Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl. Spread enough sauce into the bottom of the loaf pan to reach 1-inch depth. Break 2 lasagna noodles to fit the length of the loaf pan, slightly overlapping. Spread 1/2 of the cheese mixture over noodle layer. Layer 3 slices provolone, slightly overlapping, over cheese layer. Sprinkle 1/2 of the Cheddar cheese over provolone cheese. Repeat layering with the remaining ingredients ending in a layer of sauce. Place the loaf pan on the prepared baking sheet and top loaf pan loosely with a piece of aluminum foil. Bake in the preheated oven until bubbling and cooked through, about 1 1/2 hours. Let stand for 15 minutes before slicing. I Made It Print Nutrition Facts (per serving) 601 Calories 35g Fat 35g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 601 % Daily Value * Total Fat 35g 45% Saturated Fat 19g 94% Cholesterol 128mg 43% Sodium 1153mg 50% Total Carbohydrate 35g 13% Dietary Fiber 3g 11% Total Sugars 12g Protein 37g Vitamin C 2mg 11% Calcium 554mg 43% Iron 3mg 16% Potassium 544mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved