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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 9 |
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365 Ways to Cook Pasta 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 |
Directions:
1. Make the bechamel sauce-melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.
2. 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.
3. Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.
4. Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
5. Let noodles sit in a bowl of cool water until ready to use.
6. Heat oven to 350°; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan.
7. 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.
8. 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.
9. Spread in a layer over the noodles.
10. Arrange 4 more noodles in an overlapping layer over the ricotta.
11. Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.
12. Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.
13. Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.
14. Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.
15. Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.
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