Four-Cheese Lasagna
Get ready for the ultimate cheese lover’s dream! This isn’t just any lasagna – it’s a luxurious four-cheese masterpiece that’ll have everyone at the table fighting for seconds. With layers of perfectly cooked pasta embraced by a silky smooth béchamel sauce, this is comfort food elevated to art form.
What makes this lasagna truly special is our power-packed cheese blend: sharp Gruyere, creamy mozzarella, nutty Parmesan, and bold Gorgonzola. Each brings its own personality to create a symphony of flavors that’ll make your taste buds dance. And that homemade béchamel sauce? It’s the velvet ribbon that ties this whole gorgeous package together.
Ingredients
For the Pasta:
- 1 (16-ounce) package lasagna noodles, fresh or regular
For the Béchamel Sauce:
- 6 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, finely minced
- 6 tablespoons all-purpose flour
- 3½ cups whole milk, warm
- 1 bay leaf
- 1 pinch freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
For the Cheese Layer:
- 8 ounces Gruyere cheese, grated
- 8 ounces mozzarella cheese, grated
- 4 ounces Parmesan cheese, grated
- 4 ounces Gorgonzola cheese, grated
Steps
- Preheat oven to 375°F (190°C). Position rack in the center of the oven.
- Fill a large pot with water and add 1 tablespoon salt. Bring to a rolling boil. Add noodles and cook for 2 minutes less than package directions. They should be slightly firmer than al dente, as they’ll continue cooking in the oven. Drain and lay on an oiled baking sheet to prevent sticking.
- For the béchamel sauce: Melt 6 tablespoons butter over medium heat. Add shallot and garlic, sautéing for 2-3 minutes until translucent but not browned. Sprinkle in flour while whisking constantly to create a roux. Cook for 5 minutes, stirring continuously, until golden brown and smelling nutty.
- Gradually add warm milk to the roux, whisking constantly to prevent lumps. Add bay leaf and nutmeg. Cook until sauce thickens enough to coat the back of a spoon (8-10 minutes). You should be able to draw a line through the sauce on the spoon and have it hold.
- Assembly: Spread ½ cup béchamel in a greased 13×9-inch baking dish. Layer 4-5 noodles lengthwise, overlapping slightly. Top with 1 cup béchamel and an even layer of each cheese. Repeat layers twice more, finishing with extra cheese on top. Cover with foil, ensuring it doesn’t touch the cheese.
- Bake covered for 15 minutes. Remove foil and increase temperature to 400°F (200°C). Bake 15-20 minutes more until deeply golden and bubbling around edges. For extra browning, broil for 1-2 minutes, watching carefully to prevent burning.
- Let rest for 10-15 minutes before serving. This allows the layers to set and makes cutting easier. Garnish with fresh parsley or basil if desired.
