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Alright, don’t linger, let’s approach this four cheese & meat lasagna menu with 23 components which are surely easy to find, and we have to process them at the very least through 8 ways. You should invest a while on this, so the resulting food could be perfect.

Composition for Four cheese & meat lasagna:

1. Give - Marinara sauce:
2. Require 2 lbs of ground beef
3. Require 12 for mini multi colored sweet peppers seeded, cut into half rings
4. Give 3/4 cup onion chopped finely
5. You need 2 oz - can sliced black olives
6. You need 1/2 cup of chopped celery
7. Provide to taste for honey
8. Require 1/2 cup - pinot noir
9. Require 1 can - diced tomatoes
10. Provide 1 can - tomato sauce
11. Provide to taste for honey
12. Prepare to taste for Italian blend seasoning
13. Get to taste for black pepper
14. You need to taste for salt
15. Give to taste for paprika
16. Need to taste of Dill weed
17. Make ready to taste parsley
18. Make ready 2 - fresh tomatoes chunky diced
19. Give - vegetable broth if needed for thinning
20. Prepare 1 box of uncooked lasagna noodles
21. Prepare 1 (8 oz) container ricotta cheese
22. Require - shredded Colby & jack cheese mix
23. Take - shredded mozzarella cheese

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Four cheese & meat lasagna step by step:

1. In a Dutch oven, brown ground meat, with onions, celery, and peppers, with seasonings to taste. After meat is thoroughly browned, pour off fat.
2. Add drained olives, canned tomatoes, honey, wine, and re-season from pouring off the browned ground meat fat. Let simmer low for 15 mins
3. Stir, then add tomato sauce, simmer on low for 30mins, check for taste and adjust seasonings to liking, fold in fresh diced tomatoes, turn off fire and set aside to cool
4. Line a Pyrex casserole dish with tin foil, ladle in a thin layer of marinara, then top with uncooked lasagna noodles
5. Add more generous amount of marinara on top of the uncooked noodles, and top with thin scoops of ricotta cheese, then a mixture of shredded jack, colby, and mozzarella cheese, repeat to make a total of 3 layers of lasagna noodles
6. Build another layer exactly as previous one, then top with Italian blend seasoning and parsley
7. Bake at 350° in oven for 45mins, remove from oven, cut into squares in pan without removing, allow to cool 15mins
8. Serve and enjoy

Layers of tender pasta, creamy sauce and not one, not two, but FOUR different cheeses. This creamy Italian four-cheese pasta sauce is quick and easy to make. The sauce goes well with your choice of pasta. Ricotta, Parmesan, Mozzarella, and Fontina make this filling for this rustic, free-form lasagna. Fresh pasta sheets are best, but no-boil dry noodles can also be used.

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