Four Cheese Lasagna With Gorgonzola Recipe

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Four Cheese Lasagna With Gorgonzola
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Ingredients
19
Count
Nutrition
402
Calories
Total time
80
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 402.16 Kcal (1684 kJ)
Calories from fat 215.18 Kcal
% Daily Value*
Total Fat 23.91g 37%
Cholesterol 96.81mg 32%
Sodium 652.47mg 27%
Potassium 287.05mg 6%
Total Carbs 23.4g 8%
Sugars 4.55g 18%
Dietary Fiber 0.52g 2%
Protein 23.05g 46%
Vitamin C 2.3mg 4%
Vitamin A 0.1mg 4%
Iron 0.4mg 2%
Calcium 592.1mg 59%
Amount Per 100 g
Calories 70.05 Kcal (293 kJ)
Calories from fat 37.48 Kcal
% Daily Value*
Total Fat 4.16g 37%
Cholesterol 16.86mg 32%
Sodium 113.65mg 27%
Potassium 50mg 6%
Total Carbs 4.08g 8%
Sugars 0.79g 18%
Dietary Fiber 0.09g 2%
Protein 4.01g 46%
Vitamin C 0.4mg 4%
Iron 0.1mg 2%
Calcium 103.1mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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