1 pound dry lasagna noodles,
1 pound meat sauce,
1/2 cup grated mozzarella,
1/2 cup grated cheddar cheese,
1/2 cup crumbled Brie cheese,
1/2 cup grated Pecorino Romano,
1 teaspoon dried Italian herbs,
1/4 cup finely chopped prosciutto,
salt and pepper to taste.
Recipe: Boil the lasagna noodles in salty water until al dente and drain. Spread some meat sauce at the bottom of a baking pan and apply the first layer of lasagna noodles. Spread on top a thin layer of meat sauce and sprinkle with the cheese mix. Sprinkle, also, with dried herbs and chopped prosciutto and repeat at least 5 times or until you have remaining ingredients. Try to preserve some extra cheese and sauce for the top. Pour 1/2 cup of water in the baking pan with the lasagna, cover and bake for about 20 minutes at medium-high. Remove the lid and bake for 5 more minutes. When the Four Cheese Lasagna is ready, let it sit for at least 10 minutes at room temperature before cutting. Also. see my recipe for Lasagna Bolognese.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.