Four Cheese Lasagna

1. 1
   prep

   Blanch and crush the tomatoes.

   1.Bring a pot of water to a rolling boil. Score a small X on the bottom of each tomato.

   2.Blanch the tomatoes for 30 seconds, then transfer to an ice bath to cool.

   3.Remove skins, squeeze out excess seeds, and crush the tomatoes with your hands or a fork until they form a rough puree. Set aside.

   TIPPeeling tomatoes after blanching is effortless — don't skip this step for a silky, smooth sauce base.
2. 2
   boil · ~10 min

   Cook the lasagna noodles.

   1.Fill a large pot with water, add salt, and bring to a rolling boil.

   2.Cook lasagna noodles according to package directions until just al dente.

   3.Drain the noodles and lay them flat on a lightly oiled baking sheet to prevent sticking.

   TIPSlightly undercook the noodles — they will continue to soften and absorb moisture during baking.
3. 3
   saute · ~35 min

   Brown the meat and build the sauce.

   1.Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent (3-4 min).

   2.Add garlic and cook until fragrant (1 min).

   3.Add ground beef and cook until browned, breaking it up with a spoon as it cooks (8-10 min).

   4.Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, and black pepper.

   5.Pour in water, season with salt, and simmer gently for 20 minutes, stirring occasionally.

   TIPLet the sauce simmer patiently. As it reduces, the tomato flavor deepens and sweetens naturally.
4. 4
   mix · ~2 min

   Mix the ricotta filling.

   1.In a mixing bowl, combine ricotta cheese, beaten egg, and fresh parsley.

   2.Season with a pinch of salt and mix until smooth and well blended.

   TIPRoom temperature ricotta and eggs combine much smoother than straight from the fridge.
5. 5
   assemble · ~15 min

   Assemble the lasagna layers.

   1.Preheat the oven to 375°F (190°C).

   2.Spread a thin layer of meat sauce on the bottom of the baking dish to prevent sticking.

   3.Lay down the first layer of 3-4 noodles, slightly overlapping.

   4.Spread half the ricotta mixture evenly over the noodles.

   5.Sprinkle a quarter of the mozzarella, provolone, and parmesan.

   6.Cover with a generous layer of meat sauce.

   7.Repeat with another layer of noodles, ricotta, cheeses, and sauce.

   8.Top with a final layer of noodles, remaining meat sauce, and all the remaining cheese.

   9.Cover the dish tightly with foil.

   TIPPress down gently on each layer as you build — this compacts the structure and creates clean slices later.
6. 6
   bake · ~40 min

   Bake covered, then finish uncovered for a golden top.

   1.Bake the lasagna, covered with foil, for 25 minutes at 375°F.

   2.Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden brown.

   3.Check for doneness by inserting a knife — it should slide through the noodles smoothly.

   TIPIf the cheese is lightly browned but you want more color, turn the broiler on for the final 2 minutes — watch constantly so it doesn't burn.
7. 7
   rest · ~15 min

   Rest the lasagna before slicing.

   1.Remove the lasagna from the oven and let it rest on the counter for 15 minutes.

   2.The resting time allows the layers to set, ensuring clean slices that hold their shape.

   TIPSlicing into a bubbling hot lasagna straight from the oven is a soup disaster. Patience pays off with perfect squares.
8. 8
   garnish

   Garnish with fresh basil and serve.

   Scatter fresh torn basil over the lasagna. Cut into 8 hearty slices and serve warm.

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