Lasagna with Four Cheeses
Source of Recipe
Source: Casual Cuisines of the World - Pizzeria
List of Ingredients
For Sauce:
3 1/2 cups milk
1 fresh rosemary sprig, 2 inches long
6 tablespoons unsalted butter
5 tablespoons all-purpose flour
For Bread Crumbs:
1 loaf good-quality country-style bread, about 1/2 lb, cut into 1-inch cubes
1 tablespoon minced garlic, or to taste
Extra-virgin olive oil, as needed
1/2 cup walnuts
1 1/2 cups ricotta cheese
3/4 cup mascarpone cheese
3/4 cup shredded Fontina cheese
2 cups freshly grated Italian Parmesan cheese
1 tablespoon minced fresh rosemary
3 tablespoons chopped fresh flat-leaf parsley
20 sheets "no-boil" lasagne
Recipe
FOR SAUCE: Pour the milk into a saucepan, add the rosemary sprig and place over medium-low heat until small bubbles appear along the pan edge. In a small saucepan over medium-low heat, melt the butter. Add the flour and whisk to form a smooth paste. Reduce the heat to low and cook, stirring, for about 2 minutes. When the milk is hot, add the butter-flour mixture, whisking constantly. Simmer over medium heat until the sauce thickens enough to coat a spoon, about 20 minutes. Remove and discard the rosemary sprig. Season to taste with salt and pepper. Set aside to cool.
FOR BREAD CRUMBS: reheat an oven to 350 degrees. In a food processor fitted with the metal blade, pulse the bread cubes to produce coarse crumbs. In a large bowl, combine the crumbs, garlic and salt and pepper to taste. Add enough olive oil to moisten the mixture slightly. Spread on a baking sheet and bake until barely golden, 2-4 minutes.
Spread the walnuts on a baking sheet and toast until golden and fragrant, about 10 minutes. Let cool. Raise the oven temperature to 375 degrees. In a large bowl, combine the toasted walnuts, ricotta, mascarpone, Fontina, 1 cup of the Parmesan, rosemary, parsley, and salt and pepper to taste. Mix well. Add 1 cup of the b�chamel and stir vigorously to mix.
Fill a deep pot three-fourths full with lightly salted water and bring to a rolling boil. Using tongs, dip the "no-boil" lasagna sheets into the boiling water for 10 seconds, then lay them on a kitchen towel to drain.
TO ASSEMBLE: Spread a thin layer of b�chamel over the bottom of a 13-by-9-by-2-inch lasagna pan. Top with a layer of pasta, then with a layer of the cheese mixture. Top with a layer 1/4 inch thick of the b�chamel. Sprinkle with 1 tablespoon of the remaining Parmesan. Top with another layer of pasta sheets. Alternate layers of the cheese mixture and b�chamel and Parmesan, until all the ingredients except the Parmesan are used up, ending with b�chamel. Scatter the remaining Parmesan and the bread crumbs over the top. Cover and bake until the dish is bubbling, 35-40 minutes. Uncover and bake until the bread crumbs are crunchy, about 10 minutes longer. Let stand for 5-10 minutes before serving.
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