Classic Four Cheese Lasagna


You’ve heard of engagement chicken, right? Theory behind it is, make this chicken recipe, and you’ll get any guy to fall in love with you and soon have a ring on your finger. Chicken is great, but for my husband? I won him over with my lasagna.

I still remember the first time I brought him to my hometown to meet my parents when we were freshmen in college, almost 8 year ago. (Holy cow!) Living in a dorm at the time, I never had the opportunity to cook for him beyond the usual college fare of ramen and Easy-Mac. I knew it had to be something impressive and delicious, and coming from an Italian family, lasagna was the only answer.


I grew up learning to make lasagna from my grandmother, who would often make huge roasting pans full of lasagna at the holidays. I consulted her for her “recipe”, which consisted of random notes of “a little of this, a little of that”. Over the years of making this lasagna recipe, I’ve adapted it to make it my own, and it still is one of my husband’s favorite meals. Perfect for Sunday dinner, or make it ahead of time and heat it up for a non-fuss weeknight meal. Pair it with a salad and a loaf of garlic bread, and you’ll have a hearty dinner, plus plenty of leftovers for the week ahead.

Classic Four Cheese Lasagna

Serving Size: 10-12 servings


  • 1/2 pound ground beef
  • 1/2 pound ground hot sausage
  • 2 cloves garlic, minced
  • 2 cans (14.5 ounce) tomato sauce
  • 1 can (6 ounce) tomato paste
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 teaspoon red pepper flakes
  • 16 ounce container ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • 2 tablespoons dried parsley
  • 1 pound provolone cheese, sliced
  • 12 lasagna noodles
  • 1/2 cup shredded mozzarella cheese


  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a large skillet, combine the ground beef, sausage, and garlic over medium-high heat until browned and cooked through. Drain the fat from the pan, then add the tomato sauce , tomatoes paste, oregano, basil and red pepper flakes. Stir to combine, and then simmer for about 30 minutes while you work on other steps.
  3. In a small bowl, combine the ricotta, parmesan and parsley. Set aside
  4. Add the lasagna noodles to the boiling water, cook until al dente. (About 10 minutes)
  5. To assemble, pour about 1/2 cup of sauce along the bottom of a 9x13 pan. Arrange 4 cooked lasagna noodles into the bottom of the pan, overlapping if necessary. Spoon half of the ricotta cheese mixture onto the noodles, spread evenly. Cover the ricotta with a layer of provolone cheese slices, and then spoon a little less than half of the sauce/meat mixture on top of the cheeses. Repeat, ending with a top layer of noodles. Spread the remaining sauce on top of the noodles, then top with shredded mozzarella cheese.
  6. To bake immediately, preheat the oven to 350 degrees F. Cover with foil, bake for 20-30 minutes, remove foil and bake for an additional 10 minutes or until the cheese on top is melted and slightly browned.
  7. You can also make this ahead of time and keep refrigerated for up to 2 days prior to baking, or can be frozen. To bake after freezing, allow it to defrost in the refrigerator for 24 hours prior to baking.

Source: Stick a Fork In It original recipe

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