- Olive oil, for coating baking dish
- 9 to 12 lasagna noodles
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmigiano Reggiano
- Zest of 1 fresh lemon
- 1/2 teaspoon kosher or sea salt, or to taste
- Fresh cracked black pepper, to taste
- 6 ounces grated mozzarella
- 6 ounces grated sharp cheddar
- 6 ounces grated fontina cheese
- 24 ounces tomato sauce
Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside.
Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
Combine the mozzarella, sharp cheddar and fontina cheeses together. Set aside.
Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
Layer one-third of the remaining tomato sauce over the lasagna noodles. Layer half of the ricotta cheese over the sauce and then spread one-third of the three-cheese mixture. Repeat this pattern: noodles, sauce, ricotta cheese, cheese mixture. Add a final layer of lasagna noodles, then add remaining tomato sauce and remaining 3-cheese mixture.
Bake lasagna for about 45 minutes or until the top cheese is melted and golden.
Remove from oven; allow to cool for about 10 to 15 minutes before serving.