Summer Lasagna with Four Cheeses

I threw this lasagna together as a way to use my fresh tomato sauce because frankly, I ran out of jars. Using what I had on hand, I layered the sauce with the no-boil noodles, which I think make a firmer, denser, lasagna than the traditional noodles, which always seem a tad slippery and watery for some reason. But you can certainly use them here. I had some fontina, a terrific melting cheese, some leftover fresh ricotta, feta and the beautiful and oh so flavorful aged French Comte cheese (from a recent trip to France). The great thing about lasagna is that you can throw what seems like disparate cheeses into it for a brand new flavor.
By / Photography By Jill Melton | June 30, 2015


  1. Spread a cup of sauce in bottom of 9×13-inch pan. Top with 4 uncooked lasagna noodles. Top with ricotta, feta and half of fontina cheese and 2 cups sauce and basil. Repeat with noodles, fontina cheese and sauce. Top with noodles, sauce and Comte and Romano cheese.
  2. Place in fridge up to 8 hours or bake immediately at 375F for 45 minutes or until bubbly and done.

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  • 8 cups Fresh Tomato Sauce
  • 1 12-ounce package no-cook lasagna noodles (about 12 noodles)
  • 12 ounces fresh ricotta or whole milk ricotta
  • 4 ounces fontina cheese
  • 4 ounces feta cheese
  • 4 ounces Comte (or gruyere) cheese
  • 2 ounces Romano cheese
  • Fresh basil
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