Four cheese Lasagna

Lynn Socko


My version of the beloved lasagna


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1 Hr
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sweet italian sausage links (10 oz)
1 lb
lean ground beef
2 can(s)
14 oz diced tomatoes w/oregano, basil and garlic
4 oz
can tomato paste w/oregano, basil and garlic
1/2 c
sweet onion, finely diced
5 clove
garlic (about 1 tbsp), grated or minced
1/2 tsp
dried basil
1/2 tsp
italian seasoning
1/2 tsp
sea salt
1/2 tsp
black pepper
1/2 tsp
lemon juice
1 tsp
granulated sugar


12 oz
provolone cheese, slices
1-2 c
grated mozzarella cheese
5 oz
container parmesan cheese
8 oz
ricotta cheese


1 pkg
store bought pasta or home made, see link below

How to Make Four cheese Lasagna


  • 1Remove casing and break up sausage into soup pot. Add diced onions and garlic and ground beef. Cook and break apart until lightly browned. Drain any excess grease off.
  • 2Place canned tomatoes and tomato paste and lemon juice in a food processor and puree. Add to beef.
  • 3Add basil, Italian seasoning, sugar, salt and pepper. Let simmer lid off for about 20-30 min. Taste and re season if needed.
  • 4To make homemade pasta see link. It's the same dough and method I use for making ravioli. If using store bought lasagna noodles, follow package directions. Cheese Ravioli with roasted veggie sauce
  • 5Spread sides and bottom of a deep 8x8 baking dish with non stick spray. Spoon just enough meat sauce to barely cover bottom. Place layer of pasta over sauce, spread Ricotta out on pasta, add slice provolone, then mozzarella. Spoon on meat sauce to cover cheese. Place another layer of pasta, then ricotta, then mozzarella, then Parmesan, then meat sauce. Finish by placing another layer of pasta, mozzarella and Parmesan.
  • 6Place on baking sheet and bake in pre-heated 375° oven tented for 45 min. Remove foil and bake 15-20 min more till bubbly and cheese is browned. Make sure foil is not touching cheese.

Printable Recipe Card

About Four cheese Lasagna

Course/Dish: Beef, Pasta, Pork
Main Ingredient: Dairy
Regional Style: Italian

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