Four Cheese and Tomato Lasagne

Four Cheese and Tomato Lasagne
Photo by Scott Phillips


  • Kosher salt
  • 2 28-oz. cans whole plum tomatoes, preferably San Marzano
  • 2-½ cups grated fresh mozzarella (1 lb.)
  • 2 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, smashed
  • 2 cups whole-milk ricotta (1 lb.)
  • 6 large basil leaves, torn by hand into ½-inch pieces
  • + 4 more ingredients
    • ¼ tsp. crushed red pepper flakes; more as needed
    • 1-¾ cups finely grated Parmigiano-Reggiano (3-½ oz.)
    • 2 cups grated fontina (8 oz.)
    • 1 recipe Fresh Pasta for Lasagne

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 b...

View full recipe at Fine Cooking


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