Lasagna with 4 Cheeses


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Chef: Bob Emmett



Sure to be a heart stopper, this 4 cheese lasagna is a classic. As always with lasagna, extremely tasty whether hot or the next morning as breakfast, cold.


1/2 lb(s) lasagna
4 1/2 tbsp unsalted butter
3 tbsp all-purpose flour
4 cup hot milk
1 cup coarsely grated Swiss Gruyere (1/4 lb)
1 1/4 cup finely grated Parmesan (4-5 oz)
3/4 cup diced Mozzarella
1 cup grated Pecorino Romano (1/4 lb)
3/4 tsp ground white pepper

Preheat oven to 350 degrees.
Butter a 13x9x2" baking dish.
In a large heavy saucepan, melt 3 tablespoons of butter over low heat.
Whisk in flour and cook, stirring constantly, for 2-3 minutes without browning, to make a roux.
Gradually whisk in hot milk - slow and steady.
Bring to a boil, reduce heat slightly and cook, stirring frequently for 5 minutes.
Add Gruyere, 1 cup Parmesan, Mozzarella and Romano.
Cook 5-7 minutes until cheeses melt.
Season with pepper.
Add sauce to the bottom of the pan, then the larger noodles, then the sauce.
Sprinkle last 1/4 cup Parmesan over top and dust with 1 1/2 tablespoons of butter.
Bake at 350 degrees for 30-40 minutes, until bubbly and golden brown.
Serve ASAP.