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Five cheese lasagna Recipe

   
 

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     Five cheese lasagna

Category   Entrees - Maindishes
Sub Category   None
Servings   12

Ingredients
3 cups bechamel sauce (see other recipe)
12 lasagne noodles (preferably spinach)
15 oz riccota cheese
1/2 cup italian flat leaf parsley, chopped
5 TBS parmesan cheese, grated
1/8 tsp ground pepper
1/4 tsp salt
1/8 tsp nutmeg
4 oz sweet gorgonzola cheese, crumbled
 
1 cup shredded mozzarella (approx 4 oz)
4 oz prosciutto, julienned (optional)
4 zo smoked mozzarella, sliced
4 oz fontina cheese, shredded

Instructions
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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