Four cheese lasagne (America's test kitchen recipe)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 359.7
  • Total Fat: 24.2 g
  • Cholesterol: 105.4 mg
  • Sodium: 720.7 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 22.9 g

View full nutritional breakdown of Four cheese lasagne (America's test kitchen recipe) calories by ingredient
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This is a perfectly delicious and very rich 5 cheese lasagne. It is not something you would eat every week, maybe a few times a year, but it is well worth the work. This is a perfectly delicious and very rich 5 cheese lasagne. It is not something you would eat every week, maybe a few times a year, but it is well worth the work.
Number of Servings: 10


    6 oz Gruyere cheese shredded (about 1 1/2 cups)
    2 oz Parmesan cheese, grated finely (about 1 cup, divided)
    1 1/2 cups Ricotta Cheese
    1 egg, lightly beaten
    1/4 t. black pepper
    2 T. fresh parsley, chopped, plus 2 t for garnish
    3 T. unsalted butter
    1 medium shallot, minced (optional)
    1 clove garlic, minced (about 1 t.)
    1/3 cup flour
    2 1/2 cups milk
    1 1/2 cups low sodium chicken broth
    1/2 t. salt
    1 bay leaf
    pinch of cayenne pepper
    15 no-boil lasagna noodles (Barilla work best)
    8 oz fontina cheese, shredded (about 2 cups)
    3 oz crumbled gorgonzola cheese (about 3/4 cup)


serves 8-10.
1. Place Gruyere and 1/2 cup parmesan in large glass bowl.
2. Combine Ricotta, egg, black pepper, and parsley in a medium bowl. Set both bowls aside.
3. Melt butter in pan over medium heat until it begins to foam. Add shallots and garlic, stir frequently until soft, cooking about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).
4. Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth; set aside while softening noodles.
5. Adjust oven rack to upper middle position and heat oven to 350 degrees. Place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.
6. Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan.
7. Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve. (If your dish is not safe under the broiler, turn oven up to 500 and cook about 10 minutes, until spotty brown on top.)

Number of Servings: 10

Recipe submitted by SparkPeople user TABPIER.

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