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Lasagna with Four Cheeses

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  40 Minutes
Total Time:  1 Hour 40 Minutes
  Serves 6-8
Few baked pastas are as rich and satisfying as this dish from northern Italy. The new "no-boil" lasagne sheets have a marvelous tender texture, although it is wise to dip them briefly in boiling water for the best result. Regular lasagne noodles can also be used.
For Sauce:
3 1/2 cups milk
1 fresh rosemary sprig, 2 inches long
6 tablespoons unsalted butter
5 tablespoons all-purpose flour
For Bread Crumbs:
1 loaf good-quality country-style bread, about 1/2 lb, cut into 1-inch cubes
1 tablespoon minced garlic, or to taste
Extra-virgin olive oil, as needed
1/2 cup walnuts
1 1/2 cups  ricotta cheese
3/4 cup mascarpone cheese
3/4 cup shredded fontina cheese
2 cups freshly grated Italian parmesan cheese
1 tablespoon minced fresh rosemary
3 tablespoons chopped fresh flat-leaf parsley
20 sheets "no-boil"  lasagne
Lasagna with Four Cheeses Recipe at
FOR SAUCE: Pour the milk into a saucepan, add the rosemary sprig and place over medium-low heat until small bubbles appear along the pan edge. In a small saucepan over medium-low heat, melt the butter. Add the flour and whisk to form a smooth paste. Reduce the heat to low and cook, stirring, for about 2 minutes. When the milk is hot, add the butter-flour mixture, whisking constantly. Simmer over medium heat until the sauce thickens enough to coat a spoon, about 20 minutes. Remove and discard the rosemary sprig. Season to taste with salt and pepper. Set aside to cool.

FOR BREAD CRUMBS: reheat an oven to 350 degrees. In a food processor fitted with the metal blade, pulse the bread cubes to produce coarse crumbs. In a large bowl, combine the crumbs, garlic and salt and pepper to taste. Add enough olive oil to moisten the mixture slightly. Spread on a baking sheet and bake until barely golden, 2-4 minutes.

Spread the walnuts on a baking sheet and toast until golden and fragrant, about 10 minutes. Let cool. Raise the oven temperature to 375 degrees. In a large bowl, combine the toasted walnuts, ricotta, mascarpone, Fontina, 1 cup of the Parmesan, rosemary, parsley, and salt and pepper to taste. Mix well. Add 1 cup of the béchamel and stir vigorously to mix.

Fill a deep pot three-fourths full with lightly salted water and bring to a rolling boil. Using tongs, dip the "no-boil" lasagna sheets into the boiling water for 10 seconds, then lay them on a kitchen towel to drain.

TO ASSEMBLE: Spread a thin layer of béchamel over the bottom of a 13-by-9-by-2-inch lasagna pan. Top with a layer of pasta, then with a layer of the cheese mixture. Top with a layer 1/4 inch thick of the béchamel. Sprinkle with 1 tablespoon of the remaining Parmesan. Top with another layer of pasta sheets. Alternate layers of the cheese mixture and béchamel and Parmesan, until all the ingredients except the Parmesan are used up, ending with béchamel. Scatter the remaining Parmesan and the bread crumbs over the top. Cover and bake until the dish is bubbling, 35-40 minutes. Uncover and bake until the bread crumbs are crunchy, about 10 minutes longer. Let stand for 5-10 minutes before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6-8
Calories: 785
Fat. Total: 42g
Fiber: 4g
Carbohydrates, Total: 69g
Sodium: 878mg
% Cal. from Fat: 48%
Cholesterol: 106mg
Protein: 35g
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