Four-Cheese Lasagna with Fresh Pasta Recipe

Four-cheese lasagna! Ricotta, Parmesan, Mozzarella, and Fontina make this filling for this rustic, free-form lasagna. Fresh pasta sheets are finest, however no-boil dry noodles may also be used.

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Photography Credit:
Sally Vargas

This just isn’t your Aunt Mary’s lasagna—or one you’ve probably encountered from any member of the family! There’s no tomato sauce and no meat. Just contemporary pasta sheets layered with 4 completely different sorts of scrumptious cheese.

This lasagna is golden with crispy-chewy edges on high and creamy insides within the center. This makes a heavenly and decadent addition to a vacation desk or midwinter feast.

Four Cheese LasagnaI’ve been desirous to discover making lasagna with contemporary pasta sheets for some time. I like the concept of utilizing the pasta sheets in a easy manner for a weeknight dinner as a substitute of going full monty with the sauce and meat of conventional lasagna.

You could make your individual pasta, in fact, or search for contemporary sheets within the fridge part at gourmand grocery shops like Whole Foods. (If you might have hassle discovering contemporary pasta, or don’t need to hassle, no-boil dry lasagna noodles are a advantageous substitute! Instructions for that variation are under)

Four Cheese LasagnaThe filling for this lasagna takes about 5 minutes to organize, and the noodles take no extra time than that to boil. Yes, you’ll nonetheless must cook dinner the pasta, even when utilizing contemporary sheets or no-boil dry noodles – there’s no escaping this step, however at the least it’s fast!

Rather than assembling the lasagna in layers, as is conventional, I took a extra freeform method with this recipe. You fold a couple of spoonfuls of filling between every sheet of pasta after which prepare the folded pockets randomly within the pan. Then the entire dish is baked till the cheese is bubbly and the sides of the pasta are crispy.

Four Cheese LasagnaThe lasagna might be assembled in a skillet or a baking dish. You may make half a recipe or double the recipe as wanted, relying on how many individuals you need to feed. The filling may also maintain for a few days within the fridge if you wish to make it forward and assemble to order.

I nonetheless had some basil in my backyard once I made this earlier within the fall, and I’m comfortable to report that it made a stellar addition to the melty chunks of contemporary mozzarella and fontina within the completed dish. But any contemporary herb you may get your arms on can be scrumptious.

I additionally considered topping the lasagna with sautéed mushrooms, and I should try this in some unspecified time in the future if I need to serve this as a extra full meal by itself. I additionally suppose some roasted delicata squash would work nicely, or asparagus within the spring, and even ripe tomatoes in the summertime.

Four-Cheese Lasagna with Fresh Pasta Recipe



For the filling

For the lasagna


1 Preheat the oven to 450ºF. Lightly oil a big (10- to 12-inch) skillet or a 9×13-inch baking dish. Bring a big pot of salted water to a boil. Have readily available a big bowl with ice water.

2 Make the filling: In a medium bowl, stir the ricotta, Parmesan, egg, lemon zest and herbs collectively till mixed. Fold within the mozzarella and fontina and season with salt and pepper to style.

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three Cut the contemporary pasta sheets in half to make 16 sheets which can be roughly 4×6 inches in dimension. (If you are utilizing no-boil noodles, break them in half if they’re longer than 10 inches. Otherwise use them as is.)

Four Cheese Lasagna

four Cook the pasta: Drop the pasta sheets within the boiling water and cook dinner for 30 to 40 seconds. (If utilizing no-boil pasta, boil for two to three minutes, or till softened. Yes, you continue to must boil your no-boil noodles for this recipe!)

Using tongs and/or a slotted spatula, fastidiously switch the pasta sheets, a couple of at a time, to the chilly water to cease the cooking.

Four Cheese Lasagna

5 Fill the pasta: Working with few sheets at a time, switch the pasta sheets from the chilly water to a slicing board. Pat them dry with a paper towel.

Scoop about three tablespoons of the filling onto every pasta sheet, after which fold the sheets in half in order that the filling is sandwiched within the center. (No must seal the sides.) Brush the tops evenly with olive oil and place within the skillet or baking dish. You don’t need to be too exact about the place you place the folded sheets; simply layer them in a random sample.

Continue to fill the remaining pasta sheets in the identical method. When all of the sheets are assembled within the baking dish or skillet, sprinkle the highest generously with Parmesan.

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6 Bake the lasagna: Bake for 18 to 20 minutes, or till the cheese is golden and the pasta is crisp and brown on the edges. Sprinkle with extra herbs and serve sizzling.

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