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Five-Cheese Lasagna: An Italian-American Dream

My grandmother, Nonna Emilia, never measured a thing. Her lasagna was legendary, a towering masterpiece built on instinct and love. The aroma would fill her tiny kitchen, a symphony of simmering tomatoes, fragrant basil, and the promise of cheesy goodness. This lasagna, while meticulously measured, is an ode to her. It strives to capture that same comforting, soul-satisfying magic, with a few extra cheesy flourishes she surely would have approved of.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 8-10
Yields: 1 9 x 13 inch pan
Dietary Type: Not Gluten-Free

Ingredients

6 ounces gruyere cheese, shredded (about 1 1/2 cups)
2 ounces parmesan cheese, finely grated (about 1 cup)
1 1⁄2 cups part-skim ricotta cheese
1 large egg, lightly beaten
1⁄4 teaspoon ground black pepper
2 tablespoons fresh parsley leaves, minced fresh, plus an additional 2 teaspoons
3 tablespoons unsalted butter
1 medium shallot, minced (about 3 tablespoons)
1 medium garlic clove, minced (about 1 teaspoon)
1⁄3 cup all-purpose flour
2 1⁄2 cups whole milk
1 1⁄2 cups low sodium chicken broth
1⁄2 teaspoon table salt
1 bay leaf
1 pinch cayenne pepper
15 no-boil lasagna noodles
8 ounces Fontina cheese, rind removed, shredded (about 2 cups)
3 ounces gorgonzola, finely crumbled (about 3/4 cup)

Equipment Needed

Large heatproof bowl
Medium bowl
Medium saucepan
Whisk
Heatproof rubber spatula or wooden spoon
13 by 9-inch baking dish
Kitchen towel
Nonstick cooking spray
Large sheet of foil

Instructions

In a large heatproof bowl, combine the shredded Gruyère cheese and 1/2 cup of the grated Parmesan cheese. Set aside.
In a medium bowl, thoroughly combine the ricotta cheese, lightly beaten egg, black pepper, and 2 tablespoons of minced fresh parsley. Set aside.
In a medium saucepan, melt the butter over medium heat until it begins to foam. Add the minced shallot and garlic, and cook, stirring frequently, until they begin to soften, about 2 minutes. Be careful not to burn the garlic, as this will impart a bitter flavor.
Add the all-purpose flour to the saucepan and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes. The mixture should not brown; you’re aiming for a smooth, pale roux. This step is crucial for thickening the sauce properly.
Gradually whisk in the whole milk and low sodium chicken broth. Increase the heat to medium-high and bring the mixture to a full boil, whisking frequently to prevent scorching.
Once boiling, add the table salt, bay leaf, and a pinch of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally with a heatproof rubber spatula or wooden spoon, until the sauce thickens and coats the back of a spoon, about 10 minutes. Be sure to scrape the bottom and corners of the saucepan to prevent sticking and burning. You should have about 4 cups of sauce.
Remove the saucepan from the heat and discard the bay leaf.
Gradually whisk 1/4 cup of the hot sauce into the ricotta cheese mixture to temper it. This helps prevent the egg from scrambling when it comes into contact with the hot sauce.
Pour the remaining sauce over the Gruyère and Parmesan cheese mixture and stir until smooth and the cheeses are melted. Set aside while softening the noodles.
Adjust the oven rack to the upper middle position and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the no-boil lasagna noodles in a 13 by 9-inch baking dish and cover them with very hot tap water. Soak for 10 minutes, agitating the noodles occasionally to prevent them from sticking together. This step is essential to soften the noodles enough for them to cook properly in the lasagna.
Remove the softened noodles from the water and place them in a single layer on a kitchen towel. Pat them dry. Wipe out the baking dish and spray it lightly with nonstick cooking spray.
Distribute 1/2 cup of the cheese sauce evenly in the bottom of the prepared baking dish.
Place 3 lasagna noodles in a single layer on top of the sauce.
Spread 1/2 cup of the ricotta cheese mixture evenly over the noodles.
Sprinkle 1/2 cup of the shredded Fontina cheese evenly over the ricotta.
Drizzle 1/2 cup of the cheese sauce evenly over the Fontina cheese.
Repeat the layering of noodles, ricotta mixture, Fontina cheese, Gorgonzola cheese, and cheese sauce 3 more times.
Place the final 3 noodles on top and cover completely with the remaining cheese sauce, spreading with a rubber spatula and allowing it to spill over the noodles.
Sprinkle the remaining 1/2 cup of grated Parmesan cheese evenly over the top.
Spray a large sheet of foil with nonstick cooking spray and cover the lasagna. Bake until the edges are just bubbling, 25 to 30 minutes, rotating the pan halfway through the baking time for even cooking.
Remove the foil and turn the oven to broil. Broil until the surface is spotty brown, 3 to 5 minutes. Watch carefully to prevent burning. If your pan isn’t broiler-safe, heat the oven to 500F and bake for about 10 minutes, watching closely.
Cool the lasagna for 15 minutes before cutting. This allows the cheese to set slightly, making it easier to slice.
Sprinkle with the remaining 2 teaspoons of minced parsley before serving. Cut into pieces and serve.

Expert Tips & Tricks

Don’t skip the step of soaking the noodles. Even though they are “no-boil,” soaking them ensures they soften enough during baking to achieve the perfect texture.
When making the cheese sauce, use a heavy-bottomed saucepan to prevent scorching. Stir frequently, especially while the sauce is thickening.
For a richer flavor, use a combination of sharp provolone and mozzarella in addition to the cheeses listed.
To prevent the lasagna from drying out, be generous with the sauce. The noodles will absorb a lot of moisture during baking.
If the top of the lasagna starts to brown too quickly under the broiler, move it further away from the heat or reduce the broiling time.

Serving & Storage Suggestions

Serve this five-cheese lasagna warm, straight from the oven, with a side of crusty bread for soaking up the delicious sauce. A simple green salad with a light vinaigrette complements the richness of the lasagna beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through, or microwave on medium power.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	451.2 kcal	N/A
Calories from Fat	289 g	64%
Total Fat	32.2 g	49%
Saturated Fat	19.4 g	96%
Cholesterol	130.3 mg	43%
Sodium	812.3 mg	33%
Total Carbohydrate	11.9 g	3%
Dietary Fiber	0.2 g	0%
Sugars	4.9 g	19%
Protein	28.7 g	57%

Variations & Substitutions

Vegetarian: While already vegetarian, you could add roasted vegetables like zucchini, eggplant, or bell peppers to the layers for extra flavor and nutrition.
Spicy: Add a pinch of red pepper flakes to the cheese sauce or a drizzle of chili oil over the finished lasagna for a kick.
Meat Lovers: Brown some Italian sausage or ground beef and add it to the layers for a heartier lasagna.
Different Cheeses: Feel free to experiment with other cheeses you enjoy, such as mozzarella, provolone, or asiago.
Herbs: Use fresh basil, oregano, or thyme instead of parsley for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make this lasagna ahead of time?
A: Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.

Q: Can I use regular lasagna noodles instead of no-boil noodles?
A: Yes, but you’ll need to cook the noodles according to the package directions before assembling the lasagna.

Q: What if I don’t have Gorgonzola cheese?
A: You can omit the Gorgonzola, but the flavor of the lasagna won’t be as complex. You could substitute another blue cheese, like Roquefort or Stilton, or simply use more Fontina.

Q: My lasagna is browning too quickly. What should I do?
A: Cover the lasagna with foil to prevent further browning and continue baking until heated through.

Q: Can I freeze this lasagna?
A: Yes, assemble the lasagna in a freezer-safe dish, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

Final Thoughts

This Five-Cheese Lasagna is more than just a recipe; it’s an invitation to create memories. Gather your loved ones, fill your kitchen with the intoxicating aroma of melting cheese and simmering sauce, and savor each delicious bite. Don’t be afraid to experiment with different cheeses and herbs to make it your own. And most importantly, share your culinary creation with those you cherish. Buon appetito!

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