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Category: Baked Pasta
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1 1/2 c. shredded Gruyere cheese
1 c. grated Parmesan cheese
1 1/2 c. ricotta cheese
1 egg, beaten
1/4 tsp. black pepper
2 T. minced fresh parsley
3 T. butter
1 shallot , minced
1 clove garlic , minced
1/2 c. all-purpose flour
2 1/2 c. milk
1 1/2 c. chicken broth
1/2 tsp. salt
1 bay leaf
pinch cayenne pepper
15 oven-ready lasagna noodles
2 c. shredded Fontina cheese
3/4 c. crumbled Gorgonzola cheese
2 tsp. chopped fresh parsley for garnish
Preheat oven to 350F.
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.
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 while softening noodles.
Place noodles in 13 by 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.
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 at 350F. until edges are just bubbling, 25 to 30 minutes, rotating pan halfway 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.
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LASAGNA - FOUR CHEESE
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Category: Baked Pasta
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1 1/2 c. shredded Gruyere cheese
1 c. grated Parmesan cheese
1 1/2 c. ricotta cheese
1 egg, beaten
1/4 tsp. black pepper
2 T. minced fresh parsley
3 T. butter
1 shallot , minced
1 clove garlic , minced
1/2 c. all-purpose flour
2 1/2 c. milk
1 1/2 c. chicken broth
1/2 tsp. salt
1 bay leaf
pinch cayenne pepper
15 oven-ready lasagna noodles
2 c. shredded Fontina cheese
3/4 c. crumbled Gorgonzola cheese
2 tsp. chopped fresh parsley for garnish
Preheat oven to 350F.
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.
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 while softening noodles.
Place noodles in 13 by 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.
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 at 350F. until edges are just bubbling, 25 to 30 minutes, rotating pan halfway 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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