Food Recipes Four Cheese Lasagna 3.9 (188) 2 Reviews A combination of four cheeses—ricotta, provolone, mozzarella, and Parmesan—ensures this classic casserole is rich and delicious. By Maureen Callahan Maureen Callahan Maureen Callahan is a dietitian, cookbook author, and James Beard Award-winning food writer. With over three decades in the culinary writing business, she has contributed recipes to five cookbooks and numerous magazines, including Real Simple and Cooking Light. Highlights: * Was the lead author for Health.com's Diet Guide * Has written health articles for Real Simple, Cooking Light, Health, Redbook, Reader's Digest, and Better Homes and Gardens * In 1994, won a James Beard Award for Magazine Writing on Diet, Nutrition & Health (for the article, "Diets Don't Work" in Cooking Light) * In 2005, won a James Beard Award for The New Mayo Clinic Cookbook * Has contributed to several cookbooks, including Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy Eating; and the Diabetes Cookbook Real Simple's Editorial Guidelines Updated on March 14, 2019 Print Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 45 mins Yield: 9 serves Jump to Nutrition Facts Ingredients 12 ounces extra-lean ground beef or ground round 2 cloves garlic, minced 1 26-ounce jar roasted-tomato pasta sauce (or your favorite pasta sauce) 1 14½-ounce can diced tomatoes 1 tablespoon balsamic vinegar 4 tablespoons shredded fresh basil 1 15-ounce container low-fat ricotta 1 cup shredded provolone or Italian-blend cheese 1 egg ½ teaspoon crushed red pepper flakes 12 cooked lasagna noodles 1 8-ounce package 2 percent milk mozzarella, shredded ⅓ cup freshly grated Parmesan, divided Directions Cook the beef in a large saucepan over medium heat, breaking into small pieces, for about 5 minutes or until no pink meat remains. Add the garlic and sauté for 1 minute. Add the pasta sauce, tomatoes, vinegar, and 2 tablespoons of the basil. Bring the mixture to a boil; reduce heat and simmer gently for 10 minutes. Preheat oven to 350°F. In a small bowl, combine the ricotta, provolone, 2 tablespoons of the basil, the egg, and the crushed red pepper. Place ¾ cup of the pasta-sauce mixture in the bottom of a 13-by-9-inch baking pan. Top with 3 cooked noodles, then spread a third of the ricotta mixture evenly over the noodles. Sprinkle with a third of the mozzarella and top with ¾ cup of the pasta-sauce mixture. Repeat the layers, ending with ¾ cup of the pasta-sauce mixture and the final 3 noodles. Spread the remaining sauce on top, sprinkle with the Parmesan, and cover with foil. Bake for 30 minutes; uncover and bake for 15 minutes or until bubbly. Remove from oven. Let stand 15 minutes before serving. Garnish with the remaining basil. Natasia Hanratty Print Nutrition Facts (per serving) 822 Calories 32g Fat 94g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 822 % Daily Value * Total Fat 32g 41% Saturated Fat 17g 85% Cholesterol 134mg 45% Sodium 1828mg 79% Total Carbohydrate 94g 34% Total Sugars 15g Protein 39g Calcium 640mg 49% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.