Lasagne With Five Cheeses: An Ode to Italian Comfort

The first time I tasted lasagne, I was probably five years old, perched on a wobbly stool in my Nonna’s kitchen. The aroma alone – a symphony of simmering tomatoes, garlic, and melting cheese – was enough to make my eyes roll back in pure bliss. But that first bite – layers of tender pasta, creamy ricotta, and a perfectly browned, bubbling crust – transported me to a world of pure, unadulterated comfort. That lasagne wasn’t just a meal; it was a warm hug from my Nonna, a symbol of family, and a taste of home I’ve chased ever since. Now, years later, I’ve perfected a lasagne recipe of my own, a symphony of five cheeses that will send you straight to food heaven.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 12
• Yield: 1 large lasagne
• Dietary Type: Vegetarian

Ingredients

For the Bechamel Sauce:

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 1 cup seasoned defatted chicken broth
• 1 teaspoon salt (to taste)
• ¼ teaspoon ground nutmeg

For the Lasagne:

• 12 lasagna noodles, preferably spinach
• 1 (15 ounce) container ricotta cheese
• ¼ cup chopped Italian parsley
• 5 tablespoons grated parmesan cheese
• ⅛ teaspoon coarsely ground black pepper
• 4 ounces sweet gorgonzola cheese, crumbled
• 1 cup shredded mozzarella cheese
• 4 ounces smoked mozzarella cheese, sliced
• 4 ounces Italian Fontina cheese, shredded

Equipment Needed

• Medium saucepan
• Whisk
• Large bowl
• 13 x 9 inch baking pan
• Paper towels

Instructions

1. Prepare the Bechamel Sauce: Begin by melting the butter in a medium saucepan over medium-low heat. Once melted, add the flour and stir continuously over low heat until the mixture is smooth and develops a golden color, about 3 minutes. This is called a roux and is the base of your creamy bechamel.
2. Create the Sauce: Gradually stir in the milk, whisking constantly over medium heat to prevent lumps from forming. Continue whisking for about 5 minutes until the mixture is smooth. Add the chicken broth and continue to cook, whisking frequently, until the mixture boils and thickens into a smooth sauce. This should take around 10 minutes.
3. Season the Sauce: Add ½ teaspoon of salt (or to taste) and ⅛ teaspoon of nutmeg. Remove the saucepan from the heat and set aside. The bechamel sauce is now ready to be used.
4. Cook the Lasagna Noodles: In a large pot, cook the lasagna noodles in plenty of boiling salted water until they are al dente, meaning firm to the bite. This usually takes about 12 minutes. Be careful not to overcook them, as they will continue to cook in the oven.
5. Cool the Noodles: Once the noodles are cooked, drain them immediately and transfer them to a bowl of cool water. This prevents them from sticking together and keeps them pliable.
6. Preheat the Oven: Preheat your oven to 350°F (175°C).
7. Prepare the Baking Dish: Spoon about ½ cup of the bechamel sauce into the bottom of a 13 x 9 inch baking pan. This creates a base layer that prevents the lasagne from sticking and adds extra moisture.
8. Assemble the First Layer: Lift the noodles from the water one at a time and gently blot them dry on paper towels. Arrange a slightly overlapping layer of 4 noodles on the bottom of the dish, covering the bechamel sauce.
9. Prepare the Ricotta Mixture: In a separate bowl, combine the ricotta cheese, parsley, 2 tablespoons of the parmesan cheese, ½ teaspoon of salt (or to taste), the black pepper, and ⅛ teaspoon of the remaining nutmeg. Mix until well blended.
10. Spread the Ricotta Layer: Spread the ricotta mixture evenly over the layer of noodles in the baking dish.
11. Add the Second Noodle Layer: Arrange 4 more noodles in an overlapping layer over the ricotta.
12. Add the Gorgonzola and Mozzarella: Sprinkle the crumbled gorgonzola and the shredded mozzarella over the noodles.
13. Add the Final Noodle Layer: Top with the remaining 4 lasagna noodles, arranged in a slightly overlapping single layer.
14. Add the Smoked Mozzarella and Fontina: Arrange a single layer of smoked mozzarella slices over the noodles. Sprinkle with the shredded Fontina cheese.
15. Top with Bechamel and Parmesan: Pour the remaining bechamel sauce evenly over the top of the lasagne. Sprinkle with the remaining 3 tablespoons of parmesan cheese.
16. Bake the Lasagne: Bake in the preheated oven for about 50 minutes, or until the top is browned and bubbly, and the cheese is melted and golden.
17. Rest Before Serving: Once baked, let the lasagne stand for at least 15 minutes before serving. This allows it to set slightly, making it easier to slice and serve.

Expert Tips & Tricks

• Make-Ahead: The lasagne can be assembled a day ahead and stored in the refrigerator. Add about 15 minutes to the baking time if baking from cold.
• Noodle Prep: To prevent the noodles from sticking together, you can toss them with a little olive oil after draining.
• Bechamel Consistency: If the bechamel sauce is too thick, whisk in a little extra milk or broth to thin it out. If it’s too thin, cook it for a few more minutes, whisking constantly, until it thickens.
• Cheese Variation: Feel free to experiment with other cheeses! Provolone, asiago, or even a sharp cheddar would be delicious additions.

Serving & Storage Suggestions

Serve this decadent lasagne warm, straight from the oven, after letting it rest for 15 minutes. It’s wonderful on its own, but also pairs well with a simple green salad and crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through. You can also microwave individual portions. For longer storage, freeze the lasagne for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	502.6 kcal	N/A
Calories from Fat	271 g	54%
Total Fat	30.2 g	46%
Saturated Fat	18.5 g	92%
Cholesterol	98 mg	32%
Sodium	902.3 mg	37%
Total Carbohydrate	32.7 g	10%
Dietary Fiber	1.2 g	4%
Sugars	1.6 g	6%
Protein	24.8 g	49%

Variations & Substitutions

• Gluten-Free: Use gluten-free lasagna noodles for a gluten-free version.
• Vegetable Medley: Add a layer of sautéed vegetables like zucchini, mushrooms, or spinach for extra flavor and nutrients.
• Meat Lovers: Add a layer of browned Italian sausage or ground beef for a heartier meal.
• Spice it Up: Add a pinch of red pepper flakes to the ricotta mixture for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use fresh lasagna noodles instead of dried?

A: Yes, fresh lasagna noodles will work beautifully in this recipe. You may need to adjust the cooking time slightly, as fresh noodles cook faster.

Q: Can I freeze the lasagne before baking?

A: Absolutely! Assemble the lasagne as directed, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Q: What can I do if the top of the lasagne is browning too quickly?

A: If the top is browning too quickly, cover the dish loosely with aluminum foil during the last 15-20 minutes of baking.

Q: Can I make this recipe without the chicken broth in the bechamel sauce?

A: Yes, you can substitute vegetable broth or simply use all milk for the bechamel sauce. The chicken broth adds a little extra depth of flavor, but it’s not essential.

Q: What’s the best way to cut the lasagne cleanly?

A: Let the lasagne rest for at least 15 minutes after baking before cutting. Use a sharp, serrated knife and cut straight down with a gentle sawing motion.

Final Thoughts

This Five Cheese Lasagne is more than just a recipe; it’s an experience. It’s the perfect dish to share with family and friends, creating memories and warm feelings with every delicious bite. Don’t be afraid to experiment with different cheeses and ingredients to make it your own. I encourage you to give this recipe a try and let me know what you think! Pair it with a glass of Chianti and a side of garlic bread for a truly authentic Italian feast. Buon appetito!