Lasagne With Five Cheese

Total Time: 2 hrs 5 mins Preparation Time: 1 hr Cook Time: 1 hr 5 mins

Ingredients

• Servings: 9
• 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
• 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

Recipe

• 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.