Four Cheese Lasagna

Four  Cheese Lasagna


1 lb. 20/80 chuck round beef (vegetarian alternative: eggplant)

1 package of lasagna noodles (you only need around 10 noodles)

4 cloves of garlic

1/2 onion

1 ball fresh mozzarella

one container of Parmesan cheese

one quarter block of ricotta cheese

provolone cheese  to  your liking

FRESH basil roughly half a cup

2 fresh tomatoes or 2 cans of diced tomatoes

1/2 cup of water

2 (6 oz.)  cans of tomato paste

salt and pepper to taste


  1. Bring a 3/4 full pot  of water to boil (don’t forget to salt the water) and add noodles (cook until Al dente)
  2. Saute garlic, onions, and beef until the beef is fully cooked
  3. In a pot combine water, tomato paste, and diced tomatoes
  4. Once you have a nice sauce consistency in the pot, add the sauteed items, basil, salt, and pepper
  5. Once items are thoroughly combined removed pot from heat and start layering
  6. Butter your standard baking pan and place a thin layer of sauce at  the bottom
  7. Layer noodles,  sauce, cheeses (except the mozzarella) until you reach the top where you should top your lasagna  with  fresh  mozzarella
  8. Cover with foil and bake at 350 degrees for roughly 50 minutes (you will see the top layer begin to bubble)
  9. Serve and enjoy 😉