Four-Cheese Lasagna
Layers of tender pasta smothered in a velvety homemade sauce blending mozzarella, gorgonzola, provolone, and parmesan into pure cheesy bliss. This crowd-pleasing bake is surprisingly easy to pull together and guaranteed to impress at any dinner table. Comfort food at its absolute finest.
🛒 Ingredients
10 servings
- 500 g pre-cooked lasagna sheets
- 250 g sliced mozzarella
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups (750 ml) whole milk
- 50 g gorgonzola cheese
- 100 g provolone cheese
- 50 g grated parmesan
- 1 cup (250 ml) heavy cream
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Directions
- 1
Melt the butter in a saucepan over medium heat, whisk in the flour, and stir constantly until you have a lightly golden roux.
- 2
Remove from heat, let cool slightly, then blend with the milk, cream, gorgonzola, provolone, and parmesan until perfectly smooth.
- 3
Return the sauce to the saucepan and cook over low heat, stirring, until it thickens to a creamy consistency.
- 4
Take off the heat and keep stirring for a few minutes to prevent lumps from forming; let cool slightly.
- 5
Preheat oven to 350 °F (180 °C). Grease a baking dish.
- 6
Spread a thin layer of sauce on the bottom of the dish, then build alternating layers of lasagna sheets, sauce, and mozzarella slices.
- 7
Finish with a generous top layer of sauce.
- 8
Bake for 10–15 minutes until the cheese is fully melted and bubbling. Serve hot.
💡 Chef's Tip
For an ultra-creamy sauce, go with full-fat milk and heavy cream. The sauce can be made a day ahead and kept refrigerated — it actually gets even better overnight.
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