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Four Cheese Lasagna

Four Cheese Lasagna
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This Four Cheese Lasagna recipe features layers of tender pasta, rich tomato sauce, and a decadent blend of four cheeses, baked until golden and bubbly.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 lasagna noodles
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound mozzarella cheese, shredded
  • 4 ounces provolone cheese, shredded
  • 4 ounces fontina cheese, shredded

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
  2. Add onion and garlic to the skillet, cook until softened, about 5 minutes.
  3. Stir in crushed tomatoes, tomato sauce, tomato paste, water, sugar, basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
  4. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  5. In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
  6. Preheat oven to 375°F (190°C).
  7. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange 3-4 lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles.
  10. Sprinkle with half of the mozzarella, provolone, and fontina cheeses.
  11. Top with another layer of meat sauce.
  12. Repeat layers: noodles, remaining ricotta, remaining cheeses, and remaining meat sauce.
  13. Cover the baking dish tightly with aluminum foil.
  14. Bake for 25 minutes.
  15. Remove foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
  16. Let the lasagna rest for 10-15 minutes before serving.

Notes

  • For a richer flavor, simmer the meat sauce longer.
  • You can prepare the meat sauce and ricotta mixture a day in advance.
  • Leftover lasagna keeps well in the refrigerator for up to 3 days.
  • This recipe can be frozen before or after baking. If freezing before baking, thaw completely before baking. If freezing after baking, reheat from frozen.

Nutrition

Find it online: https://kitchenvan.com/four-cheese-lasagna/