FOODIE: Quattro Formaggio Lasagna

Pasta is one of my favorite foods. With the wide variety of dishes that can accompany it, I tend to switch out my pasta recipes when the seasons change as I do with clothing in my closet. I have lighter pastas in the spring and summer seasons and heavier, richer pastas in the fall and winter.
With fall officially upon us, I’ve sadly reconciled the fact that I must bid adieu to summer, all my wears of that season and winterize my closet. While pasta is a fave of mine, switching over my closet never will be. Since this task usually takes a few after work evenings, I decided to pull out a heavier fall pasta favorite that will not only satisfy but take my mind off of cooking when I come home for the next couple of days…Lasagna! .

There is nothing like sauce-laden lasagna overflowing with flavorful cheeses. This week I’ve created a four-cheese lasagna with Italian sausage. Vegetarian, turkey or traditional pork Italian sausage can successfully be used in the recipe.



Quattro Formaggio Lasagna w/ Italian sausage
Serves 8-10 people


3 tbls olive oil
1 cup chopped onion
¼ cup chopped garlic
1 pack of Italian sausage (spicy or mild). Remove casings.
*Use your choice of pork, turkey or vegetarian Italian sausage
¼ cup chopped fresh basil
1 tbls black pepper
1 tsp of salt (or to taste)
1 tsp of sugar
½ teaspoon of dried red pepper flakes
6 tbls of garlic powder
¼ cup tomato paste
1 13 oz jar of Ragu Robusto Tomato pasta sauce.
3 tbls dried oregano
12 oz box of lasagna noodles
2 small containers of ricotta cheese
2 cups grated parmesan cheese
1cup cheddar cheese
½ cup grated Romano cheese
5 cups mozzarella cheese
1 bag of fresh baby spinach (chopped)


Preheat oven to 350 degrees.

Lasagna Noodles:
Fill large pot half way, add 2 tbls salt and ½ cup of vegetable oil.
Bring to a boil and then add lasagna noodles. Cook until almost
drain, then rinse with cold water and put to the side.

Heat oil in large saucepan or frying pan over medium heat.
Add onion and garlic and sauté until tender.
Add sausages, break up with spoon as they sauté.
Add 3 tbls of garlic powder and black pepper and salt.
Stir until cooked.
Add sauce, tomato paste and chopped basil and stir in.
Cover pan and let simmer for 10-15 minutes.

Lasagna Assembly:

In a bowl, combine ricotta, ½  cup of parmesan cheese, 3 tbls garlic powder,
chopped spinach and ¼ cup of pasta sauce and mix.

In another bowl, mix the grated cheeses.

Using a 13×9-inch baking dish, spread ½ a cup of pasta sauce on
bottom of the dish. Then place 5 noodles over sauce
(it is okay to overlap them slightly to make the noodles fit)
Spread some of the ricotta over the noodles to evenly cover.
Place 1 cup of sauce evenly over ricotta and then cover with
grated cheeses.

Repeat the above assembly steps until you reach the top layer
of lasagna noodles. Upon reaching the top layer, pour ¾ cup of
sauce over noodles and spread. Completely cover with grated
cheeses and sprinkle dried oregano.

Cover with foil and bake for 40 minutes. Then uncover the dish
and bake for an additional 20-25 minutes or until edges are
golden brown. Remove from oven and let stand for 10 minutes
before serving.

Like Foodie? Check out the rest of Parlour’s recipes from both J’alla and Nichelle here.

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