Baked Four-Cheese Italian Lasagna

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired pasta recipe, ready in about 80 minutes, pairs lasagna noodles, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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

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.