Four-Cheese Lasagna

By allie5jones

Ingredients

• 6 oz. Gruyere cheese shredded (about 1 1/2 c.)
• 2 oz. finely grated Parmesan (about 1 c.)
• 1 1/2 c. part-skim ricotta cheese
• 1 large egg, lightly beaten
• 1/4 tsp. ground black pepper
• 2 tbsp. plus 2 tsp. minced fresh parsley leaves
• 3 tbsp. unsalted butter
• 1 medium shallot, minced (about 3 tbsp.)
• 1 medium garlic clove, minced or pressed through garlic press (about 1 tsp.)
• 1/3 c. all-purpose flour
• 2 1/2 c. whole milk
• 1 1/2 c. low-sodium chicken broth
• 1/2 tsp. table salt
• 1 bay leaf
• pinch cayenne pepper
• 15 no-boil lasagna noodles
• 8 oz. fontina cheese, rind removed, shredded (about 2 c.)
• 3 oz. gorgonzola cheese, finely crumbled (about 3/4 c.)

Details

Servings 8

Preparation

Step 1

Place Gruyere and 1/2 cup Parmesan in large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside. 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 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 to scrape bottom and corners of saucepan (you should have about 4 cups sauce). Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyere mixture and stir until smooth; set aside. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place noodles in 13 x 9 inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray. 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 rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan. Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan half way through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.