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Ingredients

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

Instructions

  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).

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The recipe was originally published as Summer Lasagna with Four Cheeses on Relish.com

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