Four Cheese and Vegetable Lasagna

Fresh out of the oven!

Fresh out of the oven!

Okay so this is not an easy recipe, I agree. But it’s a lot of fun and I was very happy with the results. It’s actually been quite a while since I made it so you’ll have to bear with some vagueness. Also, this is NOT for people on diets. It’s creamy, rich, oozy, greasy, and everything else that a real heavy lasagna is supposed to be.


1 lb Lasagne noodles
1/2 block Jarlsberg cheese
1/2 block Asiago cheese
1/2 block Mozzarella cheese
Ricotta cheese – I used half the tub.
Tomato sauce – I used Prego’s sundried tomato and basil version, but you can use whatever suits your fancy, or make your own!
Fresh basil – 1 bunch
1 bunch spinach
2-3 large beefsteak tomatoes
1 medium-sized zucchini
chili flakes to taste


1. Boil a pot of water with salt, a splash of olive oil, and a dash of oregano.
2. Once the water is at a rolling boil, cook the noodles, but only until al dente.
3. Lay them on foil so they do not stick.

4. Saute the spinach and zucchini together. Chop the tomatoes but keep them uncooked.
5. Stir the veggies into the tomato sauce, and mix it with a little water, enough to make the consistency less viscous.
6. Mix all the cheeses except the ricotta together. Mix the chili flakes into this mixture.
7. Line a 9×11 pan with the noodles.
8. Pour enough sauce on the noodles to cover them.
9. Add a layer of the cheese mixture.
10. Repeat layers of noodles, sauce, and cheese.

Bake for about 40 minutes covered with foil, and about 20 minutes uncovered,  until the cheese bubbles.

Enjoy, and try not to think about the calories!


1 Comment (+add yours?)

  1. Sriram
    May 11, 2009 @ 17:06:05

    Looks delicious!


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