LASAGNE WITH FIVE CHEESE

Lasagne With Five Cheese image

Make and share this Lasagne With Five Cheese recipe from Food.com.

Provided by ratherbeswimmin

Time 2h5m

Yield 9 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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°; 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.