Amazing 4 Cheese Lasagna

prep time:: 25 Minutes
total time:: 1 Hour

Makes 6 servings

Lasagna has a bad reputation these days for being tedious and taking way to much time. But that doesn’t need to be true anymore. For a quick weekday treat that will make you proud, prepare it on a Sunday afternoon and then store it in the fridge or freezer. Just remember to let it cool all the way- and without digging in before the rest of the family!

ingredients

You’ll Need:
2 Tubs of Ricotta
1 Large Package Shredded Mozzarella
1 Package Provolone, Shredded
1 Cup Grated Parmagiano Cheese
2 Eggs
Pinch of Salt
Freshly Ground Pepper
Nutmeg, Freshly Grated
1 Teaspoon Sugar
2 Cloves Garlic, Minced
1 Large Sweet Onion, In Chunks
3 Tablespoons Butter at Room Temp
Olive Oil
1 Large Jar of Sauce (Passata with Fresh Basil)
1 Small Jar of Sauce (Passata With Fresh Basil)
1 Small tin Tomato Paste
2 Cups Fresh Peas
1 Package of No-Cook Lasagna Noodles

directions

1
Preheat the oven 350 degrees F.
2
First mix the ricotta, 1/2 mozzarella, 1/2 provolone, 1/2 cup of the parmagiano cheese, 2 eggs, salt, freshly ground pepper and a few grates of nutmeg. Stir well and set aside.
3
In a Large Pot, add 1 Tablespoon of Olive Oil and 1 Tablespoon of Butter. Bring the heat to medium high. Let the butter melt and add onion and garlic. Once the onion is transparent, add the tomato paste. Let the tomato paste melt down and then add both the large bottle and small bottle of sauce. Lower heat and add sugar, salt, pepper and nutmeg. Cover and simmer for about 10 Minutes. Stir often so that the sauce doesn’t burn on the bottom.
4
Meanwhile, in a large casserole dish, that can fit the lasagna noodles well, rub the rest of the butter all over it.
5
Once sauce is cooked, add the peas, and stir. Remove off the heat and ladle a good 2 or 3 spoonfuls of sauce on the bottom of the dish. Than put 1 layer of noodles down. Then spoon on a heavy amount(saving equal amounts for other layers) of the cheese mixture. Again, spoon about 3 tablespoons sauce, and then again layer with noodles. Do this over again, until you have reached the top. You should either have finished with cheese on top or noodles. Either or, add more sauce on top and sprinkle with more mozzarella, provolone, and parmagiano cheese, until covered.
6
Bake in oven following the directions on the package of noodles, covered with a tent of aluminum Foil. When it’s done, uncover and turn broiler to high. Broil until you notice the cheese bubbling and browning. (This doesn’t take more than 3 Minutes.)
7
Let cool, for about 10 Minutes, and serve piping hot, with Parmagiano cheese at the table, and red chili flakes. (My mom loves to have chili flakes on everything she eats.)
8
Enjoy.