Summer Lasagna with Four Cheeses

Kitchen Tested
  • Yield 10 servings

A fresh tomato sauce and loads of cheese make this vegetarian lasagna super delicious.

Summer Lasagna with Four Cheeses
Jill Melton


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


  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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