Green Lasagne with Four Cheeses
- Yield: 6 servings
- 4cups thick Bechamel Sauce (recipe follows)
- 1/4cup grated or finely chopped Fontina Val d’Aosta cheese (about 1 ounce)
- 1/4cup finely diced fresh mozzarella cheese (about 1 ounce)
- 1/4cup freshly grated pecorino cheese (about 1 ounce)
- 6tablespoons freshly grated Parmesan cheese (preferably Parmigiano-Reggiano cheese)
- 1large garlic clove, lightly crushed
- -- Salt, as needed
- 1pound spinach (green) lasagne
- 3tablespoons unsalted butter
- -- Béchamel Sauce Ingredients:
- 2tablespoons unsalted butter
- 3tablespoons all-purpose flour
- 1 1/2cups hot milk
- -- Salt and freshly ground white pepper to taste
- -- Pinch of ground nutmeg
- Put the béchamel sauce in a large saucepan, then stir into it the fontina, mozzarella, pecorino, 4 tablespoons of the Parmesan, and the garlic. Continue stirring over medium-low heat until the cheeses are blended. Remove and discard the garlic if desired.
- Preheat the oven to 400°F.
- Bring a large pot of water to a rolling boil. Salt abundantly and drop the lasagne in gradually. Drain when al dente and transfer to a pot of cold water until needed. Dry the lasagne with paper towels before using.
- Butter a deep lasagne pan or a large baking casserole. Spread a layer of lasagne sheets on the bottom and then spoon over some sauce. Make 4 layers in all, finishing with a layer of sauce. Dot the top with the remaining butter, sprinkle the remaining Parmesan cheese on top, and bake until light golden brown, 30 to 35 minutes.
- In a medium saucepan, melt the butter, then stir in the flour to form a roux, cooking for 1 minute over medium heat while stirring.
- Remove the saucepan from the heat and whisk in the milk a little at a time until it is all blended.
- Sprinkle with salt, white pepper, and nutmeg.
- Return to the heat and cook, stirring almost constantly, until thick, 10 minutes.