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    You are in: Home / Recipes / Four Cheese Lasagna With Gorgonzola Recipe
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    Four Cheese Lasagna With Gorgonzola

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    KathyP53's Note:

    This is a meatless lasagna that is heavenly.

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    Units: US | Metric


    1. 1
      Place Gruyere and 1/2 cup Parmesan in a large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.
    2. 2
      Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to a full boil, whisking frequently. Add salt, bay leaf, and cayenne; reduce heat to medium-low and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure the scrape bottom and sides of saucepan. You should have about 4 cups of sauce.
    3. 3
      Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cups aof sauce into ricotta mixture. Pour remaining sauce over Gruyere mixture and stir until smooth; set aside.
    4. 4
      Adjust oven rack to upper middle position and heat oven to 350°F Place noodles in 13 x 9" baking dish and cover with very hot tap water; soak for 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in a single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.
    5. 5
      Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina and 3 tablespoons Gorgonzola. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with a rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup of Parmesan cheese.
    6. 6
      Spray large sheet of foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25-30 minutes, rotating pan halfway through baking time. Remove foil and turn on oven to broil. Broil until surface is spotty brown, 3-5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.

    Ratings & Reviews:

    • on September 16, 2008


      This recipe from America's Test Kitchen was delicious; my family told me if I love them I will keep making it! It was a little time-consuming, but the steps were easy and the results fantastic.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2008

      Thank you so much for posting this recipe. I saw it made on America's Test Kitchen and thought I would swallow my tongue. I can't wait to make it myself.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Four Cheese Lasagna With Gorgonzola

    Serving Size: 1 (204 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 451.2
    Calories from Fat 289
    Total Fat 32.1 g
    Saturated Fat 19.3 g
    Cholesterol 130.3 mg
    Sodium 812.2 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 0.2 g
    Sugars 4.9 g
    Protein 28.6 g

    The following items or measurements are not included:

    no-boil lasagna noodles

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