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Quattro Formaggi

Four Cheese Lasagna Recipe

  • Author: Gianna Ferrini


  • 1 pound fresh lasagna noodles, cooked in boiling water in an 8-quart pot until al dente, and brushed with olive oil
  • The ricotta cheese mixture
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 pound provolone cheese
  • 2 cups marinara sauce
  • Salt, pepper, and crushed red pepper flakes to taste
  • Fresh basil leaves for garnish


  1. Preheat the oven to 400°.
  2. Spread an even layer of marinara sauce on the bottom of an 8×8-inch baking dish.
  3. Lay noodles to cover the sauce over the bottom of the baking dish.
  4. Spread half of the cheese mixture over the noodles.
  5. Add provolone cheese on top of the creamy ricotta mixture.
  6. Sprinkle a layer of grated cheese over the cheese mixture.
  7. Repeat the layering process until all the ingredients and layers of pasta are used up.
  8. Top the lasagna with a final layer of marinara sauce, shredded mozzarella cheese, fresh basil leaves, and grated cheese.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  10. Remove the foil and bake for another 15 minutes until the cheese is melted and golden brown.
  11. Let the lasagna cool for 5-10 minutes before cutting into servings.
  12. Garnish with fresh basil leaves and serve hot.