Four-Cheese Lasagna

Name: Four-Cheese Lasagna
Yield: Serves 8 to 10
Cuisine: Europe, Italian
Ingredients: 6 ounces, Gruyère cheese, shredded (about 1 1/2 cups); 2 ounces, Parmesan cheese, finely grated (about 1 cup); 1 1/2 cups, part-skim ricotta cheese; 1 , large egg, lightly beaten; 1/4 teaspoon, ground black pepper; 2 tablespoons, minced fresh parsley leaves plus an additional 2 teaspoons; 3 tablespoons, unsalted butter; 1 , medium shallot, minced (about 3 tablespoons); 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1/3 cup, all-purpose flour; 2 1/2 cups, whole milk; 1 1/2 cups, low-sodium chicken broth; 1/2 teaspoon, table salt; 1 , bay leaf; pinch, cayenne pepper; 15 , no-boil lasagna noodles; 8 ounces, fontina cheese, rind removed, shredded (about 2 cups); 3 ounces, Gorgonzola cheese, finely crumbled (about 3/4 cup)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Eggs & Dairy
Pasta
Cheese
Casseroles

Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV

Choosing the right cheeses for this elegant lasagna is a good first step. Knowing how they melt results in a perfectly smooth and creamy sauce.

SERVES 8 to 10

TIME 2 hours

Why This Recipe Works

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