Four Cheese Lasagna from Fazoli's layers rich ricotta, melted mozzarella, tangy parmesan, and sharp romano cheeses between tender pasta sheets, all baked to golden perfection with a savory marinara sauce, offering a comforting and cheesy Italian classic.
Equipments
- Large pot
- Large skillet
- Mixing bowls
- Measuring cups
- Measuring spoons
- 9x13 inch baking dish
- Wooden spoon or spatula
- Whisk
- Cheese grater
- Colander
- Aluminum foil
- Oven mitts
Ingredients
- 1 lb (450g) lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup grated romano cheese
- 5 cups marinara sauce
- 1 large egg
- 2 tablespoons chopped fresh parsley (optional)
- Salt
- Black pepper
Ricotta cheese should be fresh and whole-milk for the creamiest texture, while shredded mozzarella melts evenly to create gooey layers. Using freshly grated parmesan and romano cheeses enhances the sharp, tangy flavor that defines this lasagna. Make sure to boil the lasagna noodles until al dente to avoid a mushy final dish. You can season the ricotta mixture with a beaten egg, salt, and pepper to improve binding and flavor. Your Four Cheese Lasagna from Fazoli's copycat menu will deliver a rich, cheesy experience just like the original.
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a mixing bowl, combine ricotta cheese, egg, parsley (if using), salt, and black pepper; mix well.
- Grate parmesan and romano cheeses if not pre-grated.
- Lightly grease a 9x13 inch baking dish.
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Place a layer of cooked lasagna noodles over the sauce.
- Spread 1/3 of the ricotta mixture over noodles.
- Sprinkle 1/3 of mozzarella, parmesan, and romano cheeses over ricotta layer.
- Spoon and spread a layer of marinara sauce over the cheese.
- Repeat layers (noodles, ricotta, cheeses, sauce) two more times.
- Finish with a final layer of noodles, sauce, and the remaining cheeses on top.
- Cover the dish with aluminum foil.
- Bake in preheated oven for 25 minutes.
- Remove foil and bake an additional 15 minutes, or until cheese is golden and bubbly.
- Remove from oven and let lasagna rest for 10-15 minutes before slicing.
- Serve warm.
Substitution
Four Cheese Lasagna from Fazoli's copycat menu blends four distinct cheeses for a rich, creamy filling layered with tender pasta and flavorful marinara. If you cannot find romano cheese, substituting it with extra parmesan or asiago can maintain the sharpness. Using no-boil lasagna noodles can save time, but ensure you slightly undercook them to avoid sogginess during baking. Your egg acts as a binder for the ricotta mixture, so skipping it may result in a less firm texture. Cover the lasagna with aluminum foil while baking to prevent the cheese from browning too quickly, removing it in the last 10 minutes for a golden top.
Tips
Ensure you salt the boiling water generously before cooking the lasagna noodles; this enhances their flavor and prevents bland pasta. Mixing the egg into the ricotta cheese is essential as it helps bind the layers together for a cohesive texture. When layering the lasagna, evenly spread the marinara sauce to avoid dryness, especially on the edges. After baking, letting your lasagna rest for 10-15 minutes allows the layers to set, making it easier to slice without falling apart.
Nutritions
Your Four Cheese Lasagna from Fazoli's is a calorie-dense dish rich in proteins and calcium, mainly from the blend of ricotta, mozzarella, parmesan, and romano cheeses. Each serving provides a significant amount of saturated fats and sodium due to the cheese and marinara sauce, essential factors to consider if you're monitoring heart health. The carbohydrates come primarily from the lasagna noodles, providing energy and dietary fiber when using whole grain varieties. Balancing your meal with fresh vegetables or a side salad can help enhance its nutritional profile.
Storage
Store leftover Four Cheese Lasagna in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. To preserve its texture and flavor, cover the lasagna tightly with aluminum foil or plastic wrap before refrigerating for up to 3-4 days. When ready to enjoy, reheat individual portions in the microwave or reheat the entire dish in the oven at 350degF (175degC) until heated through.
Variation or Alternatives
You can substitute the ricotta cheese with cottage cheese for a lighter texture or blend ricotta with cream cheese for extra creaminess. For a twist on the classic marinara, try adding sauteed garlic and red pepper flakes for a spicier flavor profile. Swap out traditional lasagna noodles for no-boil or whole wheat noodles to save cooking time or add nutritional value. Consider incorporating fresh basil or oregano into the cheese mixture to enhance the Italian herb flavors in your dish.
Allergies
Four Cheese Lasagna from Fazoli's contains multiple dairy ingredients, including ricotta, mozzarella, parmesan, and romano cheeses, which can trigger allergic reactions in individuals with milk allergies or lactose intolerance. The presence of eggs in the recipe may also pose a risk for those allergic to eggs. You should carefully review the ingredients and consult with a healthcare professional if you have any food allergies before enjoying this dish.
Why this recipe?
Fazoli's Four Cheese Lasagna menu combines a rich blend of mozzarella, ricotta, Parmesan, and Romano cheeses, creating a creamy, flavorful experience that delights cheese lovers. The perfectly layered pasta offers a balance of savory tomato sauce and cheesy goodness, making it a comforting and satisfying meal. You will appreciate how the dish's simplicity and rich taste make it popular among fans of Italian cuisine. Crafting a copycat version at home allows you to customize ingredients and enjoy this restaurant favorite fresh and affordable.