LASAGNE WITH FIVE CHEESE

Steps:

• Make the bechamel sauce--melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.
• Stir in milk; whisk over medium heat until smooth, about 5 minutes; add chicken broth; cook, whisking, until mixture boils and is thick and smooth, about 10 minutes.
• Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.
• Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
• Let noodles sit in a bowl of cool water until ready to use.
• Heat oven to 350°; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan.
• Lift the noodles from the water individually and blot dry on paper towels; arrange a slightly overlapping layer of 4 noodles on the bottom of the dish.
• In a bowl, stir the ricotta, parsley, 2 tablespoons of the parmesan cheese, 1/2 teaspoon salt (or to taste), the black pepper, and 1/8 teaspoon of the remaining nutmeg until blended.
• Spread in a layer over the noodles.
• Arrange 4 more noodles in an overlapping layer over the ricotta.
• Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.
• Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.
• Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.
• Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.
• Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.