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
- 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.
- Preheat oven to 375F
- 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.
- 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
