Lasagna "Four Cheese"

800 g tomatoes in juice

300 g ricotta

220 g grated Parmesan cheese

200 g Montasio cheese

150 g mozzarella cheese

8-10 sheets for lasagna

1 egg

1 head onions

1 denticle garlic

3 tablespoons olive oil

2 tablespoons tomato paste

2 tsp oregano

1 pinch sugar

1 pinch red pepper

fresh basil

pepper

salt

Sheets for lasagna dipped in boiling water, boil for 30 seconds, then cool in cold water.

Onions cleaned, cut into small pieces, heat the olive oil for 15-20 minutes, add chopped garlic, mashed tomatoes (with juice), chopped basil, tomato paste and sugar, pepper and salt and boil until thick over a low heat for 15-20 minutes.

Combine ricotta cheese with egg, grind until smooth liquid consistency, adding basil, pepper and salt.

Slice the mozzarella, parmesan rub.

Oiled baking tin, put the first layer of tomato sauce, cover with a sheet of lasagne, followed by a layer of sauce and cheese Montasio and cheese, cover with a sheet, lay out 6 slices of mozzarella and season with oregano, basil, sprinkle, cover the next sheet, spread a layer of sauce, put the ricotta , Montasio and parmesan, cover sheet, brush with sauce, put the cheese, and so on to lay out the layers, alternating ingredients.

The last layer put cheese.

Baked lasagna "Four Cheese" in a preheated 180 degree oven for about 45 minutes until golden brown, cut after baking lasagna in just 15 minutes.