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Homemade Four Cheese Lasagna recipe

  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1
  • Yield: 8-10 servings 1x
  • Category: Main Course
  • Method: Baking, Stovetop, Mixing
  • Cuisine: Italian
Easy Homemade Four Cheese Lasagna recipe

Description

Indulge in a rich, comforting classic with this homemade Four Cheese Lasagna recipe, perfect for family dinners or special occasions. This recipe guides you to perfectly al dente noodles, a robust marinara, and a velvety blend of four distinct cheeses, ensuring every bite is pure bliss. Our unique approach guarantees an unbelievably creamy, cheesy, and satisfying dish that’s a true crowd-pleaser. For an even richer, slow-cooked flavor in your sauce, consider adapting elements from a good crockpot spaghetti sauce.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef or Italian sausage
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1/2 cup water or red wine
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound lasagna noodles (oven-ready or regular)
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups grated Parmesan cheese
  • 1 cup shredded provolone cheese

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef or Italian sausage and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add diced onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Simmer the Sauce: Pour in the crushed tomatoes and tomato paste, stirring until well combined. Add water or red wine, oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally to allow flavors to meld.
  3. Prepare the Cheese Filling: In a medium bowl, combine ricotta cheese, egg, fresh parsley, salt, and pepper. Mix until all ingredients are thoroughly incorporated.
  4. Cook Lasagna Noodles (if not oven-ready): If using regular lasagna noodles, cook them according to package directions until al dente. Drain well and lay them out flat on a sheet of parchment paper or foil to prevent sticking.
  5. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce (about 1 cup) on the bottom of a 9×13-inch baking dish.
  6. Layer the Lasagna: Arrange a single layer of lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles. Top with about 1 1/2 cups of meat sauce, then sprinkle with 1 1/2 cups of mozzarella, 1/2 cup of Parmesan, and 1/2 cup of provolone cheese.
  7. Continue Layering: Place another layer of noodles, followed by the remaining ricotta mixture, 1 1/2 cups of meat sauce, and 1 1/2 cups of mozzarella, 1/2 cup of Parmesan, and the remaining 1/2 cup of provolone cheese.
  8. Final Layer: Add a final layer of noodles, topped with the remaining meat sauce, and generously sprinkle with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
  9. Bake the Lasagna: Cover the baking dish tightly with aluminum foil (you can lightly spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
  10. Brown the Top: Remove the foil and continue baking for another 20-25 minutes, or until the cheese is bubbly and golden brown. If desired, you can broil for the last 2-3 minutes for an extra crispy top, watching carefully to prevent burning.
  11. Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.

Notes

  • Use whole milk ricotta for a creamier, richer texture.
  • For extra flavor, consider adding a splash of red wine to your meat sauce while it simmers.
  • Don’t overcrowd your lasagna layers; aim for balance to ensure even cooking.
  • Letting the lasagna rest for 10-15 minutes after baking is crucial for easier slicing and helps the layers set properly.
  • Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • For freezing, bake the lasagna, let it cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Nutrition

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