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



  1. 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.
  2. Preheat the oven to 400°F.
  3. 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.
  4. 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.
Béchamel Sauce
Makes 1 1/2 cups
  1. 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.
  2. Remove the saucepan from the heat and whisk in the milk a little at a time until it is all blended.
  3. Sprinkle with salt, white pepper, and nutmeg.
  4. Return to the heat and cook, stirring almost constantly, until thick, 10 minutes.
Reprinted with permission from Clifford A. Wright's Hot and Cheesy (Wiley, 2012)