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Four-Cheese Lasagna With Fresh Pasta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulgent four-cheese lasagna with ricotta, Parmesan, Mozzarella, and Fontina. Use fresh pasta or no-boil noodles for a simple yet delicious meal.
Ingredients:
  • For the filling:
  • 8 ounces (1 1/2 cups) fresh ricotta
  • 1 ounce (1/4 cup) finely grated Parmesan
  • 1 large egg
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons chopped fresh herbs such as basil, rosemary, parsley or thyme, or a combination
  • 8 ounces fresh mozzarella, torn into small pieces (about 1 1/2 cups)
  • 3 ounces (1 cup) grated fontina
  • Salt and pepper, to taste
  • For the lasagna:
  • 8 large fresh pasta sheets (1 pound, roughly 6x8 inches in size), or 16 no-boil dry lasagna noodles (about 10 ounces)
  • 3 to 4 tablespoons olive oil
  • 1 1/2 ounces (about 6 tablespoons) finely grated Parmesan
  • Chopped fresh herbs, for garnish
Instructions:
  • Preheat the oven to 450ºF and lightly oil either a large skillet (10- to 12-inch) or a 9- x13-inch baking dish. Bring a large pot of salted water to a boil and prepare a large bowl with ice water nearby.
  • Prepare the filling by combining ricotta, Parmesan, egg, lemon zest, and herbs in a medium bowl until well mixed. Gently mix in the mozzarella and fontina, then season with salt and pepper to your liking.
  • Divide the fresh pasta sheets in half to create 16 pieces measuring about 4 x 6 inches. For no-boil noodles longer than 10 inches, simply break them in half; otherwise, use as is.
  • For the fresh pasta sheets, briefly cook in boiling water for 30 to 40 seconds until tender. If using no-boil pasta, boil for 2 to 3 minutes until softened. Quickly transfer the cooked pasta to cold water to halt the cooking process.
  • Assemble the pasta: Take a few sheets at a time out of the cold water onto a cutting board. Gently dry them with a paper towel. Spread about 3 tablespoons of filling on each sheet. Fold the sheets in half to create a sandwich with the filling inside. Lightly brush the tops with olive oil and arrange them in a skillet or baking dish in a casual manner. Repeat with the rest of the pasta sheets. Once all assembled, generously sprinkle Parmesan on top.
  • Bake the lasagna until the cheese is golden and the pasta is crispy and brown at the edges, for 18 to 20 minutes. Sprinkle with more herbs and serve hot.

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