Four Cheese Lasagne

Lasagne is on my top 5 comfort food list. It's been one of my favorite meals since I can remember. This vegetarian recipe is simply divine. The four cheeses are Friulano, Parmigiano Reggiano, sliced fresh mozzarella and ricotta. If you can't find Friulano cheese, you can use any italian mild cheese such as Fontina. 

For this recipe we used homemade pasta sheets, but of course you can use store bought fresh pasta or your favorite dry lasagne sheets, I like De Cecco. Remember, if you use dry pasta: take you pasta out of the boiling water when it's half cooked as it will keep cooking in the oven.

Watch the lasagne video here:

Start by making your tomato sauce and ricotta mixture, then grate your Friulano and Parmigiano.

STEP 1

For the tomato sauce you will need:

2 cans of San Marzano tomato passata

1 onion minced

Olive oil as needed

Salt (to taste)

7 basil leaves

Directions for sauce:

Heat oil on medium heat in sauce pot. Add onions, season with salt and let cook for 7 minutes, do not let brown.  Add tomato sauce, bring up the heat and bring to a boil. Bring down heat add basil leaves and let simmer for 40 minutes. Season with salt to taste at the end.

STEP 2

Ricotta Mixture:

1 container of Ricotta

7 Basil leaves chiffonade

Salt/Pepper to taste

1 tsp Hot peppers in oil 

1 egg

Mix all the above ingredients together in a bowl and place in fridge until ready to assemble.

STEP 3

Grate: 

2 cups of  Friulano cheese, set aside

1 cup finely grated Parmigiano Reggiano, set aside

Slice:

2 fresh Mozzarella balls, set aside

STEP 4

Boil you pasta as directed on package and place on an oiled cookie sheet, drizzle lasagna sheets with olive oil to make sure they don't stick to each other. You can also place parchment paper between the layers to be extra safe.

STEP 5

Drizzle a little olive oil in an oven safe baking dish, add a little tomato sauce, layer lasagna sheets to cover the bottom of the dish, add more tomato sauce,  1/3 of the grated Friulano cheese,  1/4 of the fresh Mozzarella and 1/4 of the Parmigiano, layer with lasagna sheets, repeat previous process (you can add a little hot peperoncino between the layers it you want more heat!) . Add another layer of lasagna sheets, a little tomato sauce and the Ricotta mixture. Repeat the first process with the rest of the ingredients and top the lasagna with sauce, the rest of the Parmigiano and Mozzarella. Bake at 350F until the cheese and golden brown for about 35 minutes (you can broil it for 5 minutes at the end but make sure you keep you eye on it).

Let the lasagne rest for 15 minutes before cutting into it. I know this will seem like forever but it's an essential step if you want your lasagne to set.

Enjoy!