Classic Four Cheese Lasagna

1.Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with olive oil or nonstick spray.

2.Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.

3.In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute more.

4.Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally, until sauce thickens. Adjust seasoning as needed.

5.In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, and chopped parsley. Mix until smooth and set aside.

6.To assemble, spread 1 cup of tomato sauce on the bottom of the prepared baking dish. Arrange 4 lasagna noodles lengthwise over the sauce, slightly overlapping.

7.Spread one-third of the ricotta mixture over noodles, sprinkle with one-third of the mozzarella and fontina, then spoon over another cup of sauce. Repeat layers two more times, finishing with a final layer of noodles, remaining sauce, and a generous sprinkle of mozzarella, fontina, and extra Parmesan on top.

8.Cover the dish with foil (lightly greased to prevent sticking) and bake for 30 minutes. Remove foil and bake an additional 20-25 minutes, until cheese is golden and bubbling.

9.Let the lasagna rest for 15 minutes before slicing. Garnish with extra parsley and serve hot.