Four-Cheese Lasagna with Fresh Pasta Recipe

Preheat the oven to 450 degrees F. Lightly oil a large (10- to 12-inch) skillet or a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Have on hand a large bowl with ice water.

In a medium bowl, stir the ricotta, Parmesan, egg, lemon zest and herbs together until combined. Fold in the mozzarella and fontina and season with salt and pepper to taste.

Cut the fresh pasta sheets in half to make 16 sheets that are roughly 4×6 inches in size. (If using no-boil noodles, break them in half if they are longer than 10 inches. Otherwise use them as is.)

Drop the pasta sheets in the boiling water and cook for 30 to 40 seconds. (If using no-boil pasta, boil for 2 to 3 minutes, or until softened.)

Using tongs and/or a slotted spatula, carefully transfer the pasta sheets, a few at a time, to the cold water to stop the cooking.

Working with few sheets at a time, transfer the pasta sheets from the cold water to a cutting board. Pat them dry with a paper towel.

Scoop about 3 tablespoons of the filling onto each pasta sheet, and then fold the sheets in half so that the filling is sandwiched in the middle. (No need to seal the edges.)

Brush the tops lightly with olive oil and place in the skillet or baking dish. Continue to fill the remaining pasta sheets in the same manner. When all the sheets are assembled in the baking dish or skillet, sprinkle the top generously with Parmesan.

Bake for 18 to 20 minutes, or until the cheese is golden and the pasta is crisp and brown at the edges. Sprinkle with more herbs and serve hot.