You are here: Home » Recipes » Summer Lasagna with Four Cheeses Summer Lasagna with Four Cheeses Kitchen Tested Yield 10 servings A fresh tomato sauce and loads of cheese make this vegetarian lasagna super delicious. Jill Melton PrintEmail Ingredients Sauce:2 tablespoons olive oil1 -- onion, diced1 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 pepper1 teaspoon sugar1 tablespoon sherry vinegar2 tablespoons olive oil2 large garlic cloves, crushed1/2 cup chopped fresh basilLasagna:1 -- (12-ounce) package no-cook lasagna noodles (about 12 noodles)12 ounces fresh ricotta or whole-milk ricotta4 ounces fontina cheese4 ounces feta cheese4 ounces Comte (or Gruyere) cheese2 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).