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Summer Lasagna with Four Cheeses

Jill Melton via Edible Nashville
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 seem like disparate cheeses into it for a brand new flavor.
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Course dinner
Cuisine Italian
Servings 6
Calories 625 kcal


  • 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 feta cheese
  • 4 ounces fontina cheese
  • 4 ounces Comte or Gruyere cheese
  • 2 ounces Romano cheese
  • Fresh basil


  • Spread a cup of sauce in the bottom of a 9×13-inch pan.Top with 4 uncooked lasagna noodles.Top with ricotta, feta, half of the fontina cheese, 2 cups sauce and basil. Repeat with noodles, fontina cheese and sauce. Top with noodles, sauce and Comte and Romano cheeses.
  • Place in the refrigerator for up to 8 hours or bake immediately at 375 degrees for 45 minutes or until bubbly and done.


Calories: 625kcalCarbohydrates: 63gProtein: 34gFat: 27gSaturated Fat: 17gCholesterol: 98mgSodium: 2302mgPotassium: 1314mgFiber: 7gSugar: 17gVitamin A: 2137IUVitamin C: 23mgCalcium: 660mgIron: 5mg
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