Lasagne With Five Cheese - cooking recipe

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
Preparation
    Make the bechamel sauce--melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.
    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.
    Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.
    Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
    Let noodles sit in a bowl of cool water until ready to use.
    Heat oven to 350\u00b0; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan.
    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.
    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.
    Spread in a layer over the noodles.
    Arrange 4 more noodles in an overlapping layer over the ricotta.
    Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.
    Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.
    Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.
    Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.
    Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.

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