Lasagne With Five Cheese

• Bechamel Sauce
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 1 cup seasoned defatted chicken broth
• 1 teaspoon salt (to taste)
• 1/4 teaspoon ground nutmeg
• Lasagne
• 12 lasagna noodles, preferably spinach
• 1 (15 ounce) container ricotta cheese
• 1/4 cup chopped Italian parsley
• 5 tablespoons grated parmesan cheese
• 1/8 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

1. Make the bechamel sauce--melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.
2. Stir in milk; whisk over medium heat until smooth, about 5 minutes; add chicken broth; cook, whisking, until mixture boils and is thick and smooth, about 10 minutes.
3. Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.
4. Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
5. Let noodles sit in a bowl of cool water until ready to use.
6. Heat oven to 350u0b0; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan.
7. Lift the noodles from the water individually and blot dry on paper towels; arrange a slightly overlapping layer of 4 noodles on the bottom of the dish.
8. In a bowl, stir the ricotta, parsley, 2 tablespoons of the parmesan cheese, 1/2 teaspoon salt (or to taste), the black pepper, and 1/8 teaspoon of the remaining nutmeg until blended.
9. Spread in a layer over the noodles.
10. Arrange 4 more noodles in an overlapping layer over the ricotta.
11. Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.
12. Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.
13. Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.
14. Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.
15. Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.

bechamel sauce, butter, allpurpose, milk, chicken broth, salt, ground nutmeg, lasagna noodles, ricotta cheese, italian parsley, parmesan cheese, ground black pepper, gorgonzola cheese, mozzarella cheese, mozzarella cheese, cheese

Taken from www.food.com/recipe/lasagne-with-five-cheese-437708 (may not work)