Four-Cheese Lasagna 2

SEASON 8 MAIN COURSES ITALIAN PASTA CHEESE CASSEROLES

SERVES 8 to 10
SEASON 8 Four-Cheese Lasagna

WHY THIS RECIPE WORKS

For the best flavor in our four-cheese lasagna recipe, we settled on a combination
of fontina, Parmesan, Gorgonzola, and Gruyère. But the real secret to a great four-
cheese lasagna recipe proved to be a fifth cheese. While ricotta didn't ad... Read More

SAVE

GATHER YOUR INGREDIENTS

6 ounces Gruyère cheese, shredded (about 1 1/2 cups)

2 ounces Parmesan cheese, finely grated (about 1 cup)

1 ½ cups part-skim ricotta cheese

1 large egg, lightly beaten

¼ 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)

⅓ cup all-purpose flour

2 ½ cups whole milk

 1 ½ cups low-sodium chicken broth

½ 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)

View Nutritional Information ii

KEY EQUIPMENT

All-Purpose Whisks

*BEFORE YOU BEGIN

It's important not to overbake the lasagna. Once the sauce starts bubbling around
the edges, turn the oven to broil. If your lasagna pan is not broiler-safe, brown the
lasagna at 500 degrees for about 10 minutes. Whole milk is best in the sauce, but
skim and low-fat milk also work. Supermarket-brand cheeses work fine in this
recipe. The Gorgonzola may be omitted, but the flavor of the lasagna won't be as
complex. The test kitchen prefers the flavor and texture of Barilla no-boil noodles,
but this recipe will work with most brands. One box of Barilla will yield enough
noodles for this recipe; you may need two boxes of other brands.

1
INSTRUCTIONS

Place Gruyère and 1/2 cup Parmesan in 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 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 to scrape bottom and corners of saucepan
(you should have about 4 cups).

Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into
ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth;
set aside while softening noodles.

Adjust oven rack to upper middle position and heat oven to 350 degrees. Place
noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10
minutes, agitating noodles occasionally to prevent sticking. Remove noodles from
water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and
spray lightly with nonstick cooking spray.

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 rubber spatula and allowing to spill over noodles. Sprinkle evenly
with remaining 1/2 cup Parmesan.
6

Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until
edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking
time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5
minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into
pieces and serve.

Four Common Problems with Four-Cheese Lasagna ii

2 COMMENTS

JC JOHN C.
16 days
Absolutely the best chicken ever, even the breast meat was moist! It's the only way
I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time.
Try All-Access Membership to
I've used both stainless steel and cast iron pans. great and easy technique for
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“roasted” chicken. the
I will say Comments
there were no pan juices, just fat in the skillet. Will add
to the recipe rotation. Good for family and company dinners too. I've done this using
Don't miss the conversation. Our test cooks and editors jump
a rimmed sheet pan instead of a skillet and put veggies and potatoes around the
in to answer your questions, and our members are curious,
chicken for a one-pan meal.
opinionated, Broccoli
and gets nicely browned and yummy!
respectful.
Absolutely the best chicken ever, even the breast meat was moist! It's the only way
Membership includes instant access to
I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time.
everything on our sites:
I've used both stainless steel and cast iron pans. great and easy technique for
16 dayschicken. I will say there were no pan juices, just fat in the skillet. Will add
“roasted”
JC JOHN C.
 • 10,000+ foolproof recipes and why they work
to the recipe rotation. Good for family and company dinners too.
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MD MILES D.JOHN C.
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9 days
• Videos including full episodes and clips
Amazed this recipe works out as well as it does. Would not have thought that the
• Live Q&A with Test Kitchen experts
amount of time under the broiler would have produced a very juicy and favorable
chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can
withstand 1000 degree temps to respond
S T A R T Fto
R Ethose
E T R I Awho
L wondered if it would work)
and it turned out great. A "make again" as my family rates things. This is a great
recipe, and I will definitely make it again. My butcher gladly butterflied the chicken
for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet-
marvellous!

FROM OUR TV
to the9recipe
days SPONSORS
rotation. Good for family and company dinners too.
MD MILES D.JOHN C.

Amazed this recipe works out as well as it does. Would not have thought that the
amount of time under the broiler would have produced a very juicy and favorable
chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can
withstand 1000 degree temps to respond to those who wondered if it would work)
We
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it turned outto the sponsors
great. A "make who make
again" it possible
as my for usthings.
family rates to bring you
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make it publicMy
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butcher gladly about why
butterflied we have
the chicken
sponsors.
for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet-
marvellous!