Four Cheese Lasagna

Name: Four Cheese Lasagna
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 12 noodles (225 g) dried lasagna noodles, standard (not no-boil) noodles; you'll need about 12 from a 16-oz (450 g) box; 1 tbsp (18 g) kosher salt, for the boiling water; 1 tbsp (14 ml) olive oil, for coating the cooked noodles; 30 oz (850 g) whole-milk ricotta, at room temperature; drained of any liquid on top of the tub; 1 cup (85 g) Parmesan cheese, finely grated, from about 3 oz (85 g); 2 eggs (100 g) large eggs, at room temperature, lightly beaten; ¼ cup (12 g) fresh flat-leaf parsley, finely chopped; 2 cloves (8 g) garlic, finely grated or minced; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ¼ tsp (½ g) ground nutmeg (optional); 12 oz (340 g) low-moisture whole-milk mozzarella, coarsely shredded (about 3 cups); 8 oz (225 g) provolone cheese, coarsely shredded (about 2 cups); 6 cups (1420 ml) marinara sauce, good-quality jarred or homemade, about 48 oz (two 24-oz jars); ½ cup (45 g) Parmesan cheese, finely grated, from about 1½ oz (45 g); 8 leaves (4 g) fresh basil leaves, torn, for serving (optional)

From the MyKitchenBank Kitchen

Four layers of tender noodles, herby ricotta filling, and a mozzarella-provolone blend, all in marinara and finished with a golden Parmesan crust. It's rich and sliceable, and it works well for a crowd.

Prep: 30 min
Cook: 1 hr 10 min
Wait: 20 min
Total: 2 hr
Makes: 1 lasagna in a 9×13-inch pan (12 squares)

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Ingredients

12 servings

For the noodles
12 noodles (225 g) dried lasagna noodles, standard (not no-boil) noodles; you'll need about 12 from a 16-oz (450 g) box
1 tbsp (18 g) kosher salt, for the boiling water
1 tbsp (14 ml) olive oil, for coating the cooked noodles
For the ricotta filling
30 oz (850 g) whole-milk ricotta, at room temperature; drained of any liquid on top of the tub
1 cup (85 g) Parmesan cheese, finely grated, from about 3 oz (85 g)
2 eggs (100 g) large eggs, at room temperature, lightly beaten
¼ cup (12 g) fresh flat-leaf parsley, finely chopped
2 cloves (8 g) garlic, finely grated or minced
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
¼ tsp (0.5 g) ground nutmeg (optional)
For the cheese layers and assembly
12 oz (340 g) low-moisture whole-milk mozzarella, coarsely shredded (about 3 cups)
8 oz (225 g) provolone cheese, coarsely shredded (about 2 cups)
6 cups (1420 ml) marinara sauce, good-quality jarred or homemade, about 48 oz (two 24-oz jars)
½ cup (45 g) Parmesan cheese, finely grated, from about 1½ oz (45 g)
8 leaves (4 g) fresh basil leaves, torn, for serving (optional)

Equipment (8)

9×13-inch (23×33 cm) baking dish, at least 2½ inches (6 cm) deep
Large pot (8 quarts / 7.5 L)
Rimmed baking sheet or large cutting board for the cooked noodles
Large mixing bowl
Box grater
Aluminum foil and nonstick cooking spray
Instant-read thermometer
Rimmed baking sheet to set under the dish (optional, to catch drips)

Steps

Before you start

Shred the mozzarella and provolone yourself from blocks if you can. Pre-shredded cheese is coated in anti-caking starch and melts less smoothly.
Take the ricotta and eggs out of the fridge 20 minutes ahead so the filling mixes smoothly.
Place a rack in the center of the oven. Preheat to 375°F (190°C) while you boil the noodles.
Set a rimmed baking sheet on the counter and have a little oil ready. You'll lay the cooked noodles on it so they don't stick.
Plan on a 20-minute rest after baking. Cutting too early makes the layers slide apart.

1
Heat oven, boil waterOven 375°F / 190°C
- Place a rack in the center of the oven and preheat to 375°F (190°C).
- Fill a large pot with about 6 quarts (5.5 L) of water, add 1 tablespoon kosher salt, and bring to a full rolling boil over high heat.
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Ready when: Large bubbles break steadily across the whole surface of the water.
Tip: Salted water seasons the noodles. Don't skip it.
2
Boil the noodles
- Lower the 12 noodles into the boiling water one at a time and stir right away so they don't stick.
- Cook for 8 to 9 minutes, about 1 minute short of the package time, stirring every few minutes.
- Drain gently and rinse briefly under cool water so you can handle them.
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Ready when: Noodles are pliable and bend without tearing but still have a firm bite in the center. They finish cooking in the oven.
Tip: Cook 1 or 2 extra noodles if you can. A few usually tear.
3
Oil the noodles
- Drizzle 1 tablespoon olive oil over a rimmed baking sheet and lay the noodles in a single layer, turning each to coat both sides.
- Set aside.
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Ready when: Every noodle is lightly glossy and none are touching or stacked.
Tip: Don't stack them wet. Overlapped noodles fuse together.
4
Mix ricotta filling
- In a large bowl, stir together the ricotta, 1 cup Parmesan, beaten eggs, parsley, garlic, 1 teaspoon salt, ½ teaspoon pepper, and the nutmeg if using.
- Mix until evenly combined and spreadable.
- Taste a small spoonful (the egg is a small amount, but you may prefer to taste before adding it) and add a pinch more salt if it seems flat.
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Ready when: The mixture is uniform, creamy, and speckled with green, with no streaks of egg.
Tip: Drain any watery liquid from the ricotta first. Extra liquid makes a soupy lasagna.
5
Blend the melting cheeses
- In a separate bowl, toss the shredded mozzarella and provolone together to make about 5 cups of blend.
- Divide it into portions: 1 cup each for the first three layers (3 cups total) and 2 cups for the top.
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Ready when: The two cheeses are evenly mixed with no clumps.
6
Sauce the pan
- Lightly spray a 9×13-inch baking dish with nonstick spray.
- Spread 1 cup of the marinara in a thin, even layer over the bottom.
- This keeps the bottom noodles from sticking and scorching.
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Ready when: The bottom of the dish is fully covered with sauce.
7
Build three filling layers
- Lay 3 noodles lengthwise over the sauce, slightly overlapping, to cover the bottom.
- Dollop one-third of the ricotta mixture (about 1¼ cups) over the noodles and spread to the edges.
- Sprinkle with 1 cup of the cheese blend and spoon 1 cup marinara over the top.
- Repeat this layer two more times, using 3 noodles, one-third of the ricotta, 1 cup of the cheese blend, and 1 cup of marinara each time.
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Ready when: You have three stacked layers of noodles, ricotta, cheese, and sauce, with the ricotta used up.
Tip: Spread the ricotta with the back of a spoon in short dabs instead of dragging, which tears the noodles.
8
Top the lasagna
- Place the final 3 noodles on top.
- Spread the remaining 2 cups marinara over them, edge to edge, so the noodles are fully covered and won't dry out.
- Scatter the remaining 2 cups cheese blend over the sauce, then sprinkle with ½ cup Parmesan.
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Ready when: No bare noodle shows through the sauce.
9
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil that has been sprayed with nonstick spray on the underside so the cheese won't stick.
- Set the dish on a rimmed baking sheet and bake at 375°F (190°C) for 25 minutes.
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Ready when: Sauce bubbles at the edges of the dish when you peek under the foil.
10
Bake uncoveredOven 375°F / 190°C
- Remove the foil and bake 20 to 25 more minutes at 375°F (190°C).
- If you'd like deeper browning, broil on high for 1 to 2 minutes at the end, watching closely.
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Ready when: The top is bubbling and golden brown in spots, and the center reads 165°F (74°C) on an instant-read thermometer.
Tip: Broilers vary widely. Stay by the oven if you use it.
11
Rest and serve
- Let the lasagna rest on a wire rack or heatproof surface for 20 minutes.
- Cut into 12 squares with a sharp knife and lift out with a wide spatula.
- Scatter with torn basil if using.
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Ready when: The sauce around the edges has stopped bubbling and the cheese on top has firmed slightly.
Tip: Cut the first square out last, since it's the hardest to lift cleanly. Start with a second cut to make room.

Good to know

Tips

Undercooking the noodles by a minute keeps them from turning mushy once they absorb sauce in the oven.
Use whole-milk ricotta and low-moisture mozzarella. Part-skim ricotta and fresh mozzarella release more water and make the layers loose.
A rimmed baking sheet under the dish catches any bubbling sauce and saves oven cleanup.
Resting is not optional. A 20-minute rest is the difference between clean squares and a sloppy pile.

Make ahead

"Assemble the lasagna through step 8, cover tightly with plastic wrap, and refrigerate up to 24 hours. Take it out 30 minutes before baking, swap the plastic for foil, and add 10 minutes to the covered bake time. Check that the center reaches 165°F (74°C)."

Storage & reheating

"Room temperature: up to 2 hours after baking. Refrigerator: cover tightly and keep up to 4 days. Freezer: wrap individual squares or the whole pan well and freeze up to 3 months; thaw overnight in the fridge. Reheat squares covered at 350°F (175°C) for 20 to 25 minutes, or microwave a single portion for 2 to 3 minutes until hot in the center (165°F / 74°C)."

Substitutions

whole-milk ricotta → small-curd cottage cheese, drained and lightly blended. Slightly tangier and a bit looser, so drain it well in a sieve for 15 minutes first.
provolone cheese → fontina or Asiago. Fontina melts creamier. Asiago gives a sharper flavor.
Parmesan cheese → Pecorino Romano or a vegetarian hard Italian-style cheese. Traditional Parmesan uses animal rennet. Choose a vegetarian-labeled hard cheese for strict vegetarians. Pecorino is saltier, so reduce the added salt to ½ tsp.
dried lasagna noodles → no-boil lasagna noodles. Skip steps 1 to 3 boiling. Use 12 noodles, add ½ cup water to the sauce, and bake covered 5 to 10 minutes longer.