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Four-Cheese Lasagna with Fresh Pasta |
Four-cheese lasagna! Ricotta, Parmesan, Mozzarella, and Fontina make this filling for this rustic, free-shape lasagna. Fresh pasta sheets are first-class, but no-boil dry noodles can also be used.
Ingredients :
- eight ounces (1 half cups) fresh ricotta
- 1 ounce (1/4 cup) finely grated Parmesan
- 1 large egg
- 2 teaspoons finely grated lemon zest
- three tablespoons chopped sparkling herbs such as basil, rosemary, parsley or thyme, or a combination
- eight oz. Clean mozzarella, torn into small pieces (approximately 1 half cups)
- 3 ounces (1 cup) grated fontina
- Salt and pepper, to flavor
- eight huge clean pasta sheets (1 pound, more or less 6x8 inches in size), or 16 no-boil dry lasagna noodles (approximately 10 oz)
- 3 to 4 tablespoons olive oil
- 1 half of oz. (about 6 tablespoons) finely grated Parmesan
- Chopped fresh herbs, for garnish
Instructions :
Prep : 20M | Cook : 6M | Ready in : 40M |
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Notes :
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