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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place Gruyere and 1/2 cup Parmesan in a large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside. | 2. Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, 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 a 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 the scrape bottom and sides of saucepan. You should have about 4 cups of sauce. | 3. Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cups aof sauce into ricotta mixture. Pour remaining sauce over Gruyere mixture and stir until smooth; set aside. | 4. Adjust oven rack to upper middle position and heat oven to 350°F Place noodles in 13 x 9" baking dish and cover with very hot tap water; soak for 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in a single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray. | 5. 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 and 3 tablespoons Gorgonzola. 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 a rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup of Parmesan cheese. | 6. Spray large sheet of foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25-30 minutes, rotating pan halfway through baking time. Remove foil and turn on oven to broil. Broil until surface is spotty brown, 3-5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gruyere cheese	6	ounces	shredded	702.513	0.6124	50.7068	55.0103
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
part ricotta cheese	1 1/2	1/2	part-skim	513.36	19.1208	42.3708	29.4252
egg	1		beaten	71.5	0.36	6.28	4.755
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
flat leaf parsley	2	tablespoons	minced	75.65	0.0	16.83	0.425
flat leaf parsley	2	teaspoons	minced	75.65	0.0	16.83	0.425
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
shallot	1		minced	-	-	-	-
garlic clove	1		minced	-	-	-	-
purpose flour	1/3	cup		75.65	0.0	16.83	0.425
milk	2 1/2	cups		372.1	29.158	19.215	19.947
chicken broth	1 1/2	1/2	low sodium	117.18	2.835	16.7076	3.9312
salt	1/2	teaspoon		-	-	-	-
bay leaf	1			-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
no boil lasagna noodle	15			75.65	0.0	16.83	0.425
fontina cheese	8	ounces	shredded	882.252	3.5154	58.0608	70.6255
gorgonzola	3	ounces	crumbled	75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.