Baked Four-Cheese Italian Lasagna

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A hearty lasagna layered with four cheeses and rich tomato sauce, baked until bubbling and golden for a comforting Italian classic. This Italian pasta recipe, ready in about 80 minutes, pairs lasagna noodles, olive oil, and minced garlic for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 sheets lasagna noodles
• 2 tbsp olive oil
• 3 cloves minced garlic
• 1 lb ground beef
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 3/4 cup Parmesan cheese, grated
• 1 cup fontina cheese, shredded
• 1/4 cup fresh basil leaves, chopped

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 12 lasagna noodles for 8-10 minutes until al dente. Drain and lay flat on a sheet of parchment paper to prevent sticking.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb ground beef and cook for 6-8 minutes, breaking apart until browned and no longer pink.
3. Step 3: Stir in 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce for 15 minutes until slightly thickened.
4. Step 4: In a mixing bowl, combine 1 1/2 cups ricotta cheese, 1/4 cup chopped fresh basil, and half of the 3/4 cup grated Parmesan cheese.
5. Step 5: Spread a thin layer of meat sauce in a 9x13 inch baking dish. Layer 4 noodles on top, spread one-third of the ricotta mixture, one-third of the meat sauce, 1/2 cup shredded mozzarella, and 1/3 cup shredded fontina. Repeat layers two more times ending with mozzarella and fontina on top.
6. Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until cheese is bubbly and golden. Let rest for 10 minutes before slicing.