Mar 272014
 

This cheesy, meatless lasagna incorporates a traditional homemade Italian sauce with four delectable cheeses. It’s sure to be a hit during Lent, with a vegetarian crowd, or any other time that you’re craving a big cheese fix.

4clasagna-featured

Four-Cheese Lasagna
 
Prep time
Cook time
Total time
 
This cheesy, meatless lasagna incorporates a traditional homemade Italian sauce with four delectable cheeses. It's sure to be a hit during Lent, with a vegetarian crowd, or any other time that you're craving a big cheese fix.
Author:
Recipe type: Main Dishes, Pasta, Vegetarian
Cuisine: Italian
Serves: 8
Ingredients
SAUCE
(or use a 24 oz. jar of your favorite store-bought sauce)
  • 2 tbsp. olive oil
  • ½ large white onion, chopped
  • 4 cloves garlic, chopped
  • 2 cans (14.5 oz.) stewed tomatoes
  • ½ tsp. Italian Seasoning
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 can (8 oz.) tomato sauce
  • ¼ c. dry white wine
LASAGNA
  • 32 oz. tub ricotta cheese
  • 2 c. (8 oz.) mozzarella cheese, divided
  • 1½ c. (6 oz.) Fontina cheese, divided
  • ½ c. Parmesan cheese
  • 1 tsp. Italian Seasoning
  • 1 egg
  • Package of no-boil lasagna sheets
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a large saucepan at medium-high heat.
  3. Add chopped onions to hot olive oil in saucepan. Saute for 3-4 minutes or until onions are translucent
  4. Add chopped garlic and saute for another minute.
  5. Add stewed tomatoes, breaking up large chunks with a spoon.
  6. Add tomato sauce, ½ tsp. Italian Seasoning, salt, and pepper, and bring to a boil.
  7. Reduce heat, cover, and keep sauce at a simmer for 10 minutes.
  8. Stir in white wine. Continue to simmer for an additional 15 minutes.
  9. While sauce is cooking, stir together the tub of ricotta cheese, 1½ c. mozzarella cheese, 1 c. Fontina cheese, Parmesan cheese, 1 tsp. Italian Seasoning, and the egg.
  10. In a separate bowl, toss the remaining ½ c. mozzarella cheese and ½ c. Fontina cheese together.
  11. Once sauce is done, spread ⅓ of it on the bottom of a 9x13 baking dish.
  12. Layer 4 lasagna sheets on top of the sauce.
  13. Spread ½ of the four-cheese mixture on top of the lasagna sheets.
  14. Spread another ⅓ of the sauce, 4 more lasagna sheets, and the remaining ½ of the four-cheese mixture.
  15. Top with 4 more lasagna sheets and the remaining ⅓ of sauce.
  16. Sprinkle the reserved mozzarella/Fontina mixture evenly over the top of the lasagna.
  17. Cover tightly with foil and bake for 40 minutes.
  18. Remove foil and bake for an additional 10 minutes.
  19. Let lasagna sit for 10 minutes before serving.

 

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