If you ask me, lasagna doesn’t get better than when it’s loaded with cheese.
This Italian comfort food classic takes the traditional recipe and doubles down on what everyone loves most – the cheese! Four different types of cheese melt together between layers of pasta and rich tomato sauce, creating something that’s both familiar and special.
Each layer brings its own personality to the dish – sharp Parmesan, creamy mozzarella, tangy Gorgonzola, and smooth fontina all play their part. The sauce seeps into the pasta, making every bite worth savoring.
It’s a crowd-pleasing dinner that’s perfect for Sunday family meals or when you want to impress dinner guests without too much fuss.
Why You’ll Love This Four Cheese Lasagna
- Quick assembly – Unlike traditional lasagna that can take hours, this version comes together in under an hour, making it perfect for busy weeknight dinners.
- Rich and cheesy – With four different Italian cheeses, each bite delivers that satisfying, melty cheese pull that everyone loves.
- Simple ingredients – You only need a handful of basic ingredients to create this comforting pasta dish, and most of them are cheese!
- Vegetarian-friendly – This meatless lasagna is perfect for vegetarians or anyone looking to enjoy a satisfying meat-free meal.
What Kind of Ricotta Should I Use?
For the best lasagna results, whole milk ricotta is the way to go – it’s creamier and richer than its part-skim counterpart. Fresh ricotta from an Italian deli or specialty store will give you the smoothest, most authentic taste, but good-quality supermarket ricotta works well too. If your ricotta seems watery when you open it, drain it in a fine-mesh strainer for about 30 minutes before using. To make sure your ricotta layer is extra smooth, give it a quick stir before adding it to your lasagna – this breaks up any clumps and makes it easier to spread between layers.
Options for Substitutions
When it comes to this cheese-focused lasagna, here are some helpful substitution tips:
- Ricotta cheese: If you’re out of ricotta, you can use cottage cheese (drain and blend it first for a smoother texture) or mascarpone cheese. Greek yogurt can work too, but strain it first to remove excess moisture.
- Parmesan cheese: While fresh Parmigiano-Reggiano is best, you can substitute with Grana Padano or Pecorino Romano. Pre-grated parmesan will work in a pinch, but it won’t melt as nicely.
- Marinara sauce: Store-bought marinara is convenient, but you can use any basic tomato sauce. Even crushed tomatoes seasoned with Italian herbs will do the job.
- Fresh parsley: No fresh parsley? Use 1/3 teaspoon dried parsley instead. Fresh basil is another good option if you have it.
- Garlic powder: You can swap garlic powder with 1-2 fresh minced garlic cloves or 1/2 teaspoon of granulated garlic.
Watch Out for These Mistakes While Cooking
The biggest challenge when making quattro formaggi lasagna is preventing it from becoming watery – to avoid this, always drain your ricotta cheese in a fine-mesh strainer for at least 30 minutes before assembling your layers. A common error is rushing the baking process, but giving your lasagna enough time to rest (about 15-20 minutes) after it comes out of the oven helps the layers set properly and makes cutting much neater. To prevent your cheese from becoming rubbery or grainy, avoid using pre-shredded cheese as it contains anti-caking agents that affect melting quality – instead, grate your cheese fresh just before using. For the best texture and flavor balance, make sure to spread your marinara sauce evenly and thinly across each layer, as too much sauce can make the lasagna soupy and overwhelm the delicate cheese flavors.
What to Serve With Four Cheese Lasagna?
When you’ve got a rich, cheesy lasagna on the table, you’ll want some lighter sides to balance out the meal. A simple green salad with a light vinaigrette dressing helps cut through the richness of all that cheese, while some roasted vegetables like broccoli or Brussels sprouts add a nice contrast in texture. I love serving this with garlic bread (yes, I know it’s more carbs, but who can resist?), though a lighter option would be some sautéed green beans with a squeeze of lemon. For a true Italian-style meal, you might want to start with a small bowl of soup, like a light minestrone or simple tomato broth.
Storage Instructions
Keep Fresh: Your quattro formaggi lasagna will stay good in the fridge for up to 4 days when stored in an airtight container. I like to cut it into individual portions before storing – it makes reheating so much easier and helps with portion control too!
Freeze: This cheesy lasagna is perfect for freezing! Let it cool completely, then wrap individual portions in plastic wrap and aluminum foil, or pop them in freezer-safe containers. It’ll keep well for up to 3 months in the freezer – perfect for those busy weeknights when you need a quick dinner.
Reheat: To warm up your lasagna, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 40-45 minutes if frozen. You can also use the microwave – just cover it with a damp paper towel and heat in 1-minute intervals until it’s heated through. The cheese might release a bit of oil when reheated, but that’s totally normal!
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 85-95 g
- Fat: 100-110 g
- Carbohydrates: 40-50 g
Ingredients
- 2 cups ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 1 cup marinara sauce, heated in a large skillet over medium heat
- 1 teaspoon fresh parsley
- Salt and black pepper, as desired
- Optional: 1 teaspoon garlic powder, to taste
Step 1: Prepare the Medium Bowl
Start by getting a medium-sized bowl.
Make sure it is clean and ready for use.
Step 2: Combine All Ingredients
Add all your ingredients to the bowl.
Toss everything together and mix thoroughly, ensuring that the ingredients are well combined and evenly distributed throughout the mixture.