Lasagne With Five Cheese

Directions

1. 1
   Make the bechamel sauce--melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.
2. 2
   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.
3. 3
   Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.
4. 4
   Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
5. 5
   Let noodles sit in a bowl of cool water until ready to use.
6. 6
   Heat oven to 350°; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan.
7. 7
   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.
8. 8
   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.
9. 9
   Spread in a layer over the noodles.
10. 10
    Arrange 4 more noodles in an overlapping layer over the ricotta.
11. 11
    Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.
12. 12
    Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.
13. 13
    Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.
14. 14
    Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.
15. 15
    Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.