4 Cheese Lasagna
Indulge in the cheesy, comforting layers of our 4 Cheese Lasagna! This decadent dish combines four irresistible cheeses—mozzarella, ricotta, parmesan, and provolone—for the ultimate flavor experience. Perfectly tender lasagna noodles are layered with a rich ricotta mixture, velvety marinara sauce, and generous amounts of melted cheese, creating the perfect balance of creamy and savory. With dried parsley and garlic powder adding a hint of aromatic depth, this classic Italian-inspired recipe is baked to golden perfection and served bubbling with cheesy goodness. Ready in just over an hour, this crowd-pleaser serves up to eight and is ideal for everything from family dinners to special occasions. Pair it with a crisp green salad and garlic bread for a truly unforgettable meal!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (uncooked)
- 2 cups Mozzarella cheese (shredded)
- 2 cups Ricotta cheese
- 1 cup Parmesan cheese (grated)
- 8 slices Provolone cheese (slices)
- 4 cups Marinara sauce
- 1 piece Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of water with 1 tablespoon of olive oil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean surface to prevent sticking.
In a mixing bowl, combine the ricotta cheese, egg, garlic powder, dried parsley, salt, and black pepper. Stir well to form a smooth mixture.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping them.
Spread one-third of the ricotta mixture over the noodles, then sprinkle with one-third of the shredded mozzarella and one-third of the grated parmesan. Place 2 slices of provolone cheese on top.
Repeat the layers (sauce, noodles, ricotta mixture, mozzarella, parmesan, and provolone) two more times.
Finish with a final layer of marinara sauce and sprinkle the remaining mozzarella and parmesan cheeses evenly on top.
Cover the baking dish with aluminum foil, ensuring the foil does not touch the cheese. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving.
Garnish with additional grated parmesan or fresh parsley, if desired.
Nutrition Facts
Calories |
6200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 150.1 g | 750% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 9966 mg | 433% | |
| Total Carbohydrate | 590.6 g | 215% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 34.8 g | ||
| Protein | 346.6 g | 693% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 7636 mg | 587% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
