Four Cheese and Tomato Lasagne

By Stef -

This was fine, but not fantastic. It gets a 6.5 and the recipe came from fine cooking.com.

For the sauce
  • 2 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, smashed
  • 2 28-oz. cans whole plum tomatoes, preferably San Marzano
  • 1/4 tsp. crushed red pepper flakes; more as needed    
  • Kosher salt
  • 6 large basil leaves, torn by hand into 1/2-inch pieces I used dried
For assembly
  • 2 cups whole-milk ricotta (1 lb.)
  • 2-1/2 cups grated fresh mozzarella (1 lb.)
  • 2 cups grated fontina (8 oz.) I couldn't find this anywhere   
  • 1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.) 
  • 1 recipe Fresh Pasta for Lasagne  I used dried
  • I added chopped onions between each layer

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