Four-Cheese Lasagna

Prep:45minCook:45min

It's important not to overbake the lasagna. Once the sauce starts bubbling around the edges, uncover the lasagna and turn the oven to broil. If your lasagna pan is not broiler-safe, brown the lasagna at 500 degrees for about 10 minutes. Whole milk is best for the sauce, but skim and low-fat milk also work. Supermarket-brand cheeses work fine in this recipe. The Gorgonzola may be omitted, but the flavor of the lasagna won't be as complex. We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per packages; this recipe requires 15 noodles. This lasagna is very rich; service small portions with a green salad.

Updated at: Thu, 17 Aug 2023 02:28:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories476.7 kcal (24%)

Total Fat27.4 g (39%)

Carbs32 g (12%)

Sugars4.2 g (5%)

Protein25.6 g (51%)

Sodium667.5 mg (33%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 ½ cupsGruyere cheese

shredded

1 cupParmesan cheese

grated

1 ½ cupsricotta cheese

1egg

large, lightly beaten

2 tablespoonsfresh parsley leaves

2 teaspoonsfresh parsley leaves

¼ teaspoonground black pepper

3 tablespoonsunsalted butter

2 tablespoonsshallot

minced

1 teaspoongarlic clove

minced

⅓ cupunbleached all-purpose flour

2 ½ cupswhole milk

1 ½ cupslow-sodium chicken broth

½ teaspoontable salt

1bay leaf

¼ teaspooncayenne pepper

15no boil lasagna noodles

2 cupsfontina cheese

rind removed, shredded

¼ cupGorgonzola cheese

crumbled fine

Instructions

Step 1

Place the Gruyere and 1/2 cup parmesan in a bowl.

Step 2

Combine the ricotta, egg, 2 tablespoons of the parsley, and the black pepper in a medium bowl.

Step 3

Melt the butter in a medium saucepan over medium heat; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add the flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; the mixture should not brown. Gradually whisk in the milk and broth, increase the heat to medium-high and bring to a full boil, whisking frequently. Add the salt, bay leaf, and cayenne; reduce the heat to medium-low and simmer until the sauce thickens and coats teh back of a spoon, about 10 minutes, stirring occasionally with a heatproof rubber spatula or wooden spoon and making sure to scrape the bottom and corners of the saucepan.

Step 4

Remove the saucepan from the heat and discard the bay leaf. Gradually whisk 1/4 cup of the sauce into the ricotta mixture. Pour the remaining sauce over the gruyere mixture and stir until smooth.

Step 5

Adjust an oven rack to the upper-middle position and heat oven to 350 degrees. Pour 2 inches boiling water into a 13 x 9 inch boiler safe baking dish. Slip the noodles into the water, one at a time, and let them soak until pliable, about 5 minutes, separating them with the tip of a knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels. Discard the water, dry the baking dish, and spray lightly with vegetable oil spray.

Step 6

Spread the bottom of the baking dish evenly with 1/2 cup of the sauce. Place 3 noodles in a single layer on top of the sauce. Spread 1/2 cup of the ricotta mixture evenly over the noodles and sprinkle evenly with 1/2 cup of the fontina and 3 tablespoons of the Gorgonzola. Drizzle 1/2 cup of the sauce evenly over the cheese. Repeat the layering of noodles, ricotta, fontina, gorgonzola, and sauce three more times. Place the final 3 noodles on top and over completely with the remaining sauce, spreading with a rubber spatula and allowing it to spill over the noodles. Sprinkle evenly with the remaining 1/2 cup parmesan.

Step 7

Spray a large sheet of foil with vegetable oil spray and cover the lasagna; bake until the edges are just bubbling, 25 to 30 minutes, rotating the pan halfway through the baking time. Remove the foil and turn the oven to broil. Broil until the surface is spotty brown, 3 to 5 minutes. Cool for 15 minutes. Sprinkle with the remaining 2 teaspoons parsley; cut into pieces and serve.