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Alright, don’t linger, let’s task this four cheese & meat lasagna formula with 23 components which are absolutely easy to acquire, and we have to process them at the very least through 8 actions. You should expend a while on this, so the resulting food could be perfect.

Composition of Four cheese & meat lasagna:

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

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Four cheese & meat lasagna making process:

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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