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