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Four Cheese and Tomato Lasagne

Scott Phillips

Servings: 6-8

This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.


For the sauce

  • 2 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, smashed
  • 2 28-oz. cans whole plum tomatoes, preferably San Marzano
  • 1/4 tsp. crushed red pepper flakes; more as needed    
  • Kosher salt
  • 6 large basil leaves, torn by hand into 1/2-inch pieces  

For assembly

  • 2 cups whole-milk ricotta (1 lb.)
  • 2-1/2 cups grated fresh mozzarella (1 lb.)
  • 2 cups grated fontina (8 oz.)   
  • 1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.) 
  • 1 recipe Fresh Pasta for Lasagne 

Nutritional Information

  • Calories (kcal) : 720
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 220
  • Sodium (mg): 1760
  • Carbohydrates (g): 46
  • Fiber (g): 4
  • Protein (g): 39


Make the sauce

  • Heat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.

Assemble the lasagne

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Set aside 1-1/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. 
  • Spread 1/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3/4 cup of Parmigiano-Reggiano. 
  • Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.

Make Ahead Tips

You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.

Sprinkle 1/4 cup crumbled cooked Italian sausage or browned ground beef and chopped onions over each layer of the ricotta mixture.


Or scatter 1/2 cup squeezed-dry, thawed frozen chopped spinach over each layer of the ricotta mixture.


Rate or Review


  • Krispie | 04/06/2018

    This was delicious and fairly easy for lasagna. I would slightly reduce the amount of cheese and half again the amount of sauce the next time I make this. It was delicious as written but I think I might like it better a little saucier. The whole family loved this. I’ll be making it again soon.

  • Tmbuoni | 12/31/2015

    Fabulous recipe. I made it exactly as intructed and doubled it for Christmas dinner. I didn't see where we are told what number on the pasta maker to roll the pasta to so I chose 7 out of 9 on my Marcarto machine. It was perfect, pasta held together well, boiled and handled very well. Thin and tender and luscious! However I will not double the pasta again, but only use 6 eggs and however much flour that holds. I had a lot of leftover pasta. My sister in law, who is an excellent cook, raved about it and even called my days later to thank me again for making it. We all loved it and I will definately make it again. It is time intensive. I made the sauce and shredded and combined the chees a day ahead. Anyone have experience with freezing this before baking?

  • user-4439707 | 01/30/2015

    First, as simple as the tomato sauce may seem, it's truly, surprisingly, amazingly delicious! As another reviewer stated, the flavor is so wonderfully bright and fresh---my husband and I are already planning many other uses for this tomato sauce, including a zuppa di pesce. Anyway, I followed every recommendation in the recipe except for the pasta. I didn't make homemade but bought fresh noodles from a local high-end Italian pasta purveyor and they worked out great. Important to note also, no need to precook "soft" fresh pasta like this in case you're wondering---just layer the sheets on and they cook perfectly during the baking process. I ended up grating blocks of all the cheeses as instructed but wound up with excess in the end. Perhaps the fact that I used the weight measurements instead of the volumes made a difference? (I used a digital scale to weigh them).Unsure but I had extra of the mixed cheeses (mozzarella, fontina and parm-reggiano mix) after I'd finished assembling all the layers. There was still sufficient cheesiness all the same and the overall flavor was fantastic. Being a sauce person, however, i realized while assembling that the sauce wasn't quite enough so next time I'll make a double batch of the sauce, even if I don't use it all. Even still, the combination of cheeses and that fantastic sauce made for an absolutely delicious lasagna that exceeded my expectations. Try this and tweak it to your liking. Hope this helps!

  • natcookie67 | 12/24/2013

    This is the world's best lasagna - I've made it over and over since it first debut'd in the magazine.

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