Summer Lasagna with Four Cheeses

Summer Lasagna with Four Cheeses
Jill Melton
  • Yield: 10 servings


2tablespoons olive oil
1-- onion, diced
1small carrot, grated, or 1 red bell pepper, chopped (optional)
10-- super ripe, juicy tomatoes, crushed (about 12 cups)
1teaspoon coarse salt
-- Freshly ground black pepper
1teaspoon sugar
1tablespoon sherry vinegar
2tablespoons olive oil
2large garlic cloves, crushed
1/2cup chopped fresh basil
1-- (12-ounce) package no-cook lasagna noodles (about 12 noodles)
12ounces fresh ricotta or whole-milk ricotta
4ounces fontina cheese
4ounces feta cheese
4ounces Comte (or Gruyere) cheese
2ounces Romano cheese
-- Fresh basil


  1. To prepare sauce, heat olive oil in a Dutch oven. Add onion and carrot (if using) and sauté until tender. Add crushed tomatoes. Simmer 1 to 2 hours (depending on how watery your tomatoes are), until thick. Add remaining ingredients. Cook 15 minutes more.
  2. Preheat oven to 375F
  3. To prepare lasagna, spread 1 cup of sauce in bottom of 13 x 9-inch baking pan. Top with 4 uncooked lasagna noodles. Top with ricotta, feta, half of fontina cheese and 2 cups sauce and basil. Top with 4 more noodles, remaining fontina and 2 cups sauce. Top with remaining noodles, 2 cups sauce and Comte and Romano cheeses.
  4. Bake 45 minutes, or until bubbly and done. (May be refrigerated before baking up to 8 hours).

Nutritional Info *per serving

  • Calories 423
  • Fat 22g
  • Cholesterol 69mg
  • Sodium 601mg
  • Carbohydrate 37g
  • Fiber 4g
  • Sugars 8g
  • Protein 20g