Four Cheese Lasagna (Lasagna ai Quattro Formaggi) with a Touch of Bolognese

60 min
This is a luxurious and decadent version of classic lasagna, where the star is a rich and silky bechamel sauce enriched with four types of cheese. The creamy base merges with the intense, salty flavor of blue cheese and Parmesan, and the melting texture of provolone and edam. In this special version, a thin layer of Bolognese sauce is sandwiched between the pasta sheets, providing a surprising depth of flavor and moisture. Everything is baked to a golden, bubbly surface, creating an unforgettable, creamy dish full of nuances.

INGREDIENTES

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6
Porciones

HERRAMIENTAS

  • + Large pot for pasta.
  • + Medium pot for the sauce.
  • + Rectangular baking dish.
  • + Balloon whisk.
  • + Kitchen tongs and ladle.
  • + Grater.

INSTRUCCIONES

Step 1:

Cook the Pasta. In a large pot with plenty of boiling water and salt, cook the lasagna sheets for 3-4 minutes (“tri minuti”). Remove them carefully and immediately immerse them in a bowl of ice water to stop cooking. Drain them and reserve them on a clean cloth.

Step 2:

Prepare the Bechamel Sauce. In a medium pot, melt the butter. Meanwhile, in a separate bowl, mix the flour with a part of the cold milk and beat well to dissolve any lumps.

Step 3:

The Creamy Base. Pour the rest of the milk into the pot with the melted butter. Season with salt, pepper and a generous amount of freshly grated nutmeg. When the milk is hot (without boiling), pour in the mixture of flour and milk, and whisk vigorously with the balloon whisk until the sauce thickens and reaches the “first boil”.

Step 4:

The Cheese Bath. Remove the pot from the heat. Add the blue cheese and stir until it dissolves completely. Then, add the provolone, the edam and half of the Parmesan. Mix well until you get a smooth and silky cheese sauce.

Step 5:

Assemble the Lasagna. Preheat the oven to 220°C (425°F). On the bottom of the baking dish, spread a thin layer of the cheese sauce. Place a layer of pasta sheets on top.

Step 6:

Build the Layers. Continue with the following order: a layer of cheese sauce, a thin layer of Bolognese sauce and a layer of pasta. Repeat this process until you finish with a final layer of paste.

Step 7:

The Final Gratin. Top the last layer of pasta with a generous amount of the cheese sauce, making sure to reach the edges well. Sprinkle generously with the remaining grated Parmesan cheese.

Step 8:

Bake. Place the lasagna in a hot oven for 10 to 15 minutes, or until it is bubbly and the surface is a perfect golden color.

Step 9:

Rest and Serve. Remove from the oven and, very importantly, let the lasagna rest for 10 minutes before cutting it. Serve it warm, with a drizzle of olive oil on top.

TIPS

  • + Bechamel Without Lumps: The trick seen in the video, of dissolving flour in cold milk before adding it to hot milk, is an infallible technique to ensure a perfectly smooth bechamel sauce without lumps.
  • + The Thermal Shock of Pasta: Passing the lasagna sheets through ice water after cooking them not only stops cooking so they are “al dente”, but it also prevents them from sticking together while you assemble the lasagna.
  • + Fuera del Fuego Cheeses: Always add the cheeses to the bechamel sauce with the pot off the heat. The residual heat is enough to melt them and this way you prevent the sauce from cutting or becoming greasy.
  • + The Secret of Bolognese: The thin layer of Bolognese sauce is a secret that provides an incredible depth of flavor, moisture and a touch of acidity that cuts through the richness of the cheeses. Don't skip it!
  • + Rest is Sacred: Letting the lasagna rest before cutting it is essential. It allows the layers to settle and the cheese to take on consistency, making it easier to cut and ensure a perfect serving.