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Four cheese lasagna

All of the cheeses.
All of the cheeses.

April is an exciting month in Lexington. Keeneland is open and horse races are going. If you are going to Keeneland, it makes for a busy day. An easy dinner you can make ahead or throw together relatively quickly makes life easier. 

Abigail Bernd

This four cheese lasagna is that easy meal, and it is also delicious. If you don't have pecorino romano, just replace it with more parmesan. You can serve this dish with garlic bread and tomato, basil and mozzarella salad. Enjoy! 

Four Cheese Lasagna


16 ounces ricotta cheese

3/4 cup plus 1/2 cup mozzarella cheese

1/3 cup pecorino romano cheese

1/3 cup parmesan cheese

1 egg

2 teaspoons garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

1 1/2 teaspoons Italian seasoning

6 cups Prego, or desired marinara sauce

12 ounces no-cook lasagna noodles


1. In a large bowl combine the ricotta, 3/4 cup mozzarella, pecorino romano, parmesan, the egg, garlic powder, salt, pepper and Italian seasoning. Stir and set aside. 

2. Pre-heat your oven to 400 degrees. In a large lasagna pan place 1 1/4 cups of the marinara sauce. Spread out. Top with 3-4 lasagna noodles. Spread 1/3 of the ricotta mixture on top.  Spoon 1 1/4 cups of marinara sauce on top. Cover with 3-4 lasagna noodles. Continue this process with the rest of the ricotta.

3. End with a layer of noodles. Spread 1 cup of marinara sauce on top and finish with the remaining mozzarella cheese. 

4. Cover with aluminum foil and cook for 40 minutes, or until bubbly on top. After it has cooked 25 minutes, uncover the lasagna. This dish serves 6. 


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