Four Cheese Lasagna Recipe
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What’s Up, Hungry People
I’m all about that lasagna life.
I couldn’t resist sneaking in a bit of cooking the weekend before I was meant to get married (peep that 2020 post date – we ended up postponing); it is how I relax after all. Luckily for me, even though the ingredient list for this recipe is LONG AF, the recipe itself comes together quickly.
Plus, most of the ingredients can be found in your fridge or pantry already. There’s little need to go to the store for a bunch of special ingredients, especially if you’ve been stress cooking over the last several weeks like I have!
It can even be made ahead of time and baked later, which truly was the secret for me to pump out a whole dang lasagna on my freakin’ supposed-to-be-wedding weekend!
So instead of sitting around imagining what would have been, we sat around smelling this delicious lasagna cook while making our own homemade garlic bread as a side. Stuffed with four different cheeses and layered mile-high, this lasagna is better than your basic dish.
Serve your lasagna with your favorite garlic bread and a side salad if you feel fancy!
Here’s What You Need
- Lasagna noodles: Structure for the layers and holds everything together.
- Ground beef: Adds a hearty and rich flavor to the sauce.
- Tomato sauce: Forms the base of the meat sauce, adding moisture.
- Tomato paste: Intensifies the tomato flavor and thickens the sauce.
- Diced tomatoes: Adds texture and a fresh tomato bite.
- Capers: A little tangy bite that balances the richness.
- Pesto: Herbaceous goodness with a hint of garlic and cheese.
- Sweet onion: Sweetens the sauce and adds a subtle crunch.
- Garlic: Essential for depth, aroma, and a slight kick.
- Butter: Adds richness and a creamy base for sautéing.
- Fresh oregano: Adds a savory, slightly peppery note to the sauce.
- Fresh thyme: Earthy flavor that complements the tomato and beef.
- Rosemary: Woody and aromatic, adding depth to the sauce.
- Fresh parsley: Brightens the dish and adds a fresh, herbaceous flavor.
- Fresh basil: Sweet and aromatic touch that enhances the tomato.
- Smoked paprika: Adds a smoky, slightly sweet depth to the sauce.
- Cinnamon: A hint of warmth that complements the meat and tomato.
- Mascarpone cheese: Creamy texture that adds richness to the cheese layer.
- Small curd cottage cheese: Creamy and slightly tangy, adds a unique texture.
- Egg: Binds the cheese mixture, ensuring it stays intact.
- Apple cider vinegar: Balances the richness with a touch of acidity.
- Shredded mozzarella: Gooey, melty cheese that brings everything together.
- Parmesan cheese: Nutty and salty, adding depth and umami.
- Mozzarella ball: Creamy slices for layering, adding texture and flavor.
Let’s Cook
First things first, brown that ground beef in a skillet until it’s no longer pink. Then, remove it and give the skillet a quick wipe.
In the same skillet, melt some butter over medium-high heat until it’s all frothy and bubbly. Toss in the diced tomatoes, capers, pesto, onion, garlic, and tomato paste. Let that mixture cook down until most of the moisture evaporates—about 10 minutes.
Return the browned beef to the skillet, pour in the tomato sauce, and bring it to a rolling simmer. Add your fresh herbs, reduce the heat to medium, and cover. Let it simmer away for 30 minutes, giving it a stir occasionally.
Cook the Noodles
While your meat sauce is doing its thing, get those lasagna noodles boiling. Follow the instructions on the box—about 20 noodles should do it for a 9×9 dish with four layers.
Cheese Mixture Magic
As the noodles are cooking, mix up the mascarpone, cottage cheese, egg, pesto, parsley, apple cider vinegar, half of the shredded mozzarella, and half of the Parmesan cheese. This cheesy concoction is going to be the secret weapon in your lasagna.
Layer Up!
Preheat your oven to 350°F. Grease a 9×9 dish with cooking oil spray. Start with a layer of noodles, then spread about a half cup of the meat sauce on top. Add another layer of noodles, then arrange the slices of mozzarella on top. Keep layering until you’ve used everything up.
Spread the remaining shredded mozzarella and Parmesan cheese on top. At this point, you can cover and chill the lasagna for up to 3 days if you’re making it ahead of time. Just remember to bring it back to room temperature before baking.
Baking Time
Cover the lasagna with foil and bake for one hour. Then, remove the foil and bake for another 20-30 minutes until the cheese is melted and just starting to bubble. Once it’s done, take it out of the oven and let it rest, covered with foil, for 15 minutes. This will help set the lasagna, making it easier to cut.
Tips for the Perfect Lasagna
- Perfect Noodles: Make sure your lasagna noodles are cooked al dente. This prevents them from becoming too mushy after baking.
- Herb Balance: Fresh herbs can make a big difference. If you don’t have fresh, you can substitute dried herbs but use half the amount.
- Cheese Mixture: Ensure the cheese mixture is well-blended. This helps create a smooth and creamy layer.
- Resting Time: Allowing the lasagna to rest before cutting ensures cleaner slices and better presentation.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven for the best texture.
Lasagna might not be the traditional way to celebrate what was supposed to be your wedding weekend, but it’s a pretty tasty consolation (editing in the future to add: we ended up getting married Aug 2020 with a small group of our closest family and friends!).
This four-cheese lasagna is layered with love, frustration, and a lot of cheese, making it the ultimate comfort food. While it simmers and bakes, you get a chance to breathe in those incredible aromas and enjoy a distraction from life’s unexpected turns. Serve it up with some garlic bread and a salad to make the meal complete. So here’s to finding comfort in the kitchen and remembering that there’s always room for more cheese in our lives!
Four Cheese Lasagna Recipe
Ingredients
- 20 lasagna noodles cooked
FOR SAUCE:
- 24 oz 96% lean ground beef
- 8 oz tomato sauce
- 1 tablespoon tomato paste
- 30 oz diced tomato
- 1 tablespoon capers
- 1 tablespoon pesto
- ½ cup sweet onion diced
- 3 tablespoons garlic minced
- 2 tablespoons butter
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- ½ tablespoon rosemary
- 1 tablespoon fresh parsley
- 1 tablespoon fresh basil
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
FOR CHEESE LAYERS:
- ½ cup mascarpone cheese
- ½ cup small curd cottage cheese
- 1 egg
- 3 tablespoon fresh parsley + more for topping
- 1 tablespoon apple cider vinegar
- 1 cup mozzrella shredded + more for topping
- ¼ cup Parmesan cheese + more for topping
- 1 teaspoon pesto
- 16 oz mozzarella ball sliced
Instructions
- Brown the ground beef in a skillet until no longer pink. Remove from the skillet and wipe the skillet clean.
- Heat the butter over medium-high heat until frothy. Sauté the diced tomatoes, capers, pesto, onion, garlic, and tomato paste until most of the moisture has cooked off, about 10 minutes.
- Return the cooked ground beef to the skillet and pour in the tomato sauce. Bring to a rolling simmer. Add the fresh herbs and reduce the temp to medium and cover. Simmer for 30 minutes, stirring occasionally.
- While the meat sauce is cooking, boil the lasagna noodles according to the instructions on the box. You will need about 20 noodles to make 4 layers in a 9×9 dish.
- As the lasagna noodles are cooking, combine the mascarpone, cottage cheese, egg, pesto, parsley, apple cider vinegar, half of the shredded mozzarella, and half of the Parmesan cheese.
- Preheat the oven to 350°F. Grease a 9×9 dish with cooking oil spray. Start with a layer of noodles then spread about a half cup of the meat sauce on top of the noodles. Arrange a second layer of noodles on top of the meat sauce, then arrange the slices of mozzarella on top of the noodles. Then layer more noodles on top.
- Spread about a half cup of the cheese filling on top of the noodles. Then more noodles and a layer of meat sauce. Repeat this process until all noodles and filling have been used up. Spread the remaining shredded mozzarella and Parmesan cheese on top.
- At this point, you can cover and chill the lasagna for up to 3 days prior to cooking. Be sure to bring it back to room temperature before cooking so that it heats evenly all the way through.
- Cover the lasagna with foil and bake for one hour.
- Remove the foil and continue cooking for another 20-30 minutes, until the cheese is completely melted and just starting to bubble. Remove from the oven.
- Cover the lasagna with foil and rest for 15 minutes. This will help the lasagna set and be easier to cut.
- Serve topped with cheese and a side of garlic bread, as desired. Add a final sprinkle of parsley for a pop of color. Enjoy!