Summer Lasagna with Four Cheeses

June 30, 2015

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.

Ingredients

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

Preparation

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.
Place in fridge up to 8 hours or bake immediately at 375F for 45 minutes or until bubbly and done.