Boil lasagne noodles in 6 quarts salted boiling
water until al dente. Remove from heat the hold
noodles in bowl of cold water.
Heat oven to 350 degrees. In a 9x13 inch shallow
baking dish, spoon 1/2 cup bechamel to cover bottom.
Blot dry four lasagne noodles with paper towel and
layer into the baking dish.
Stir ricotta, parsley, 2 TBS of parmesan cheese,
1/2 tsp salt, black pepper and nutmeg and spread
over first layer of lasagne noodles. Following the
same process, add four more lasagne noodles to
pan. Cover wtih gorgonzola and shredded
mozzarella (and prosciutto, if using). Top with remaining 4 lasagne noodles
and cover top layer with smoked mozzarella and
fontina cheeses. Pour remaining bechamel sauce
over the top and sprinkle with remaining parmesan
cheese (3 TBS).
Bake until top is brown and bubbly, approx 50
minutes. Let stand for 15 minutes (or more) before
serving.
Serving
Suggestions
WARNING- definitely cool lasagna thoroughly before serving!
Originally Submitted
1/6/2014
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