Mozzarella, cheddar and fontina combine to make this classic lasagna extra creamy and indulgent. Slideshow:  More Delicious Lasagna Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
April 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
1 hr 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside.

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  • 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.

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