Lasagne With Five Cheese

(from saymyname’s recipe box)

Serves 9 people

Categories: Casserole, Lasagna, Main Dish

Ingredients

  • Bechamel Sauce:
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup seasoned defatted chicken broth
  • 1 teaspoon salt (to taste)
  • 1/4 teaspoon ground nutmeg
  • Lasagne:
  • 12 lasagna noodles, preferably spinach
  • 1 (15 ounce) container ricotta cheese
  • 1/4 cup chopped Italian parsley
  • 5 tablespoons grated parmesan cheese
  • 1/8 teaspoon coarsely ground black pepper
  • 4 ounces sweet gorgonzola cheese, crumbled
  • 1 cup shredded mozzarella cheese
  • 4 ounces smoked mozzarella cheese, sliced
  • 4 ounces italian Fontina cheese, shredded

Directions

  1. Make the bechamel sauce—melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.

  2. Stir in milk; whisk over medium heat until smooth, about 5 minutes; add chicken broth; cook, whisking, until mixture boils and is thick and smooth, about 10 minutes.

  3. Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.

  4. Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.

  5. Let noodles sit in a bowl of cool water until ready to use.

  6. Heat oven to 350°; spoon about 1/2 cup bechamel sauce into the bottom of a 13 × 9 inch pan.

  7. Lift the noodles from the water individually and blot dry on paper towels; arrange a slightly overlapping layer of 4 noodles on the bottom of the dish.

  8. In a bowl, stir the ricotta, parsley, 2 tablespoons of the parmesan cheese, 1/2 teaspoon salt (or to taste), the black pepper, and 1/8 teaspoon of the remaining nutmeg until blended.

  9. Spread in a layer over the noodles.

  10. Arrange 4 more noodles in an overlapping layer over the ricotta.

  11. Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.

  12. Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.

  13. Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.

  14. Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.

  15. Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.

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