Four-Cheese Lasagna with Artichokes and Prosciutto

Name: Four-Cheese Lasagna with Artichokes and Prosciutto
Yield: Serves 8 to 10
Cuisine: Europe, Italian
Ingredients: 2 , (9-ounce) packages frozen artichoke hearts; 1 teaspoon, olive oil; 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 6 ounces, Gruyère cheese, shredded (about 1 1/2 cups); 2 ounces, Parmesan cheese, finely grated (about 1 cup); 1 1/2 cups, part-skim ricotta cheese; 1 , large egg, lightly beaten; 2 tablespoons, minced fresh parsley leaves plus an additional 2 teaspoons; 3 tablespoons, unsalted butter; 1 , medium shallot, minced (about 3 tablespoons); 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1/3 cup, all-purpose flour; 2 1/2 cups, whole milk; 1 1/2 cups, low-sodium chicken broth; Pinch, cayenne pepper; 1 , bay leaf; 15 , no-boil lasagna noodles; 8 ounces, fontina cheese, rind removed, shredded (about 2 cups); 3 ounces, Gorgonzola cheese, finely crumbled (about 3/4 cup); 4 ounces, thinly sliced prosciutto, cut into thin strips

9 comments

Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Choosing the right cheeses for this elegant lasagna is a good first step. Knowing how they melt results in a perfectly smooth and creamy sauce.

SERVES8 to 10

TIME2½ hours

Four-Cheese Lasagna with Artichokes and Prosciutto

WHY THIS RECIPE WORKS

For the best flavor in our four-cheese lasagna recipe, we settled on a combination of fontina, Parmesan, Gorgonzola, and Gruyère. But the real secret to a great four-cheese lasagna recipe proved to be a fifth cheese. While ricotta didn't ad...

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