Lasagne With Five Cheese

365 Ways to Cook Pasta

• Ready In: 2 hrs 5 mins
• Serves: 9

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 x 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.