Four Cheese Lasagna with Gorgonzola
Indulge in the ultimate comfort food with this Four Cheese Lasagna with Gorgonzola, a luxurious twist on the classic Italian dish. Layered with velvety béchamel sauce, marinara, and a decadent blend of ricotta, mozzarella, Parmesan, and crumbled gorgonzola cheese, this lasagna offers an irresistible fusion of creamy, tangy, and savory flavors. The addition of gorgonzola sets this recipe apart, delivering a bold, cheesy depth that pairs perfectly with the rich marinara and tender lasagna noodles. Topped with a golden, bubbling crust of mozzarella and Parmesan, this hearty lasagna is perfect for family dinners, special occasions, or a cozy night in. Garnish with fresh basil for a burst of color and freshness that completes this cheesy masterpiece. Ready in just over an hour, this recipe serves 8 and is sure to become a new favorite at your table.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 4 cups Marinara sauce
- 2 cups Whole milk ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1.5 cups Freshly grated Parmesan cheese
- 1 cup Crumbled gorgonzola cheese
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and toss gently with 2 tablespoons of olive oil to prevent sticking. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth.
Gradually whisk in the milk until fully combined. Cook for about 5-7 minutes, stirring frequently, until the mixture thickens into a béchamel sauce.
Stir in the salt, black pepper, and nutmeg, then remove from heat. Set the béchamel sauce aside.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, and the crumbled gorgonzola cheese. Mix well to create the cheese filling.
Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch (23x33 cm) baking dish.
Lay down a layer of lasagna noodles, then spread 1/3 of the cheese filling evenly over the noodles. Drizzle 1/3 cup of béchamel sauce and 1 cup of marinara sauce over the cheese layer. Repeat this process for two more layers, finishing with a final layer of noodles.
Top the final noodle layer with the remaining béchamel sauce, followed by 1 cup of shredded mozzarella and 1 cup of grated Parmesan.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbling.
Let the lasagna cool for at least 10 minutes before slicing. Garnish with fresh basil leaves, if desired, before serving.
Nutrition Facts
Calories |
7739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 387.5 g | 497% | |
| Saturated Fat | 210.3 g | 1052% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 13714 mg | 596% | |
| Total Carbohydrate | 644.7 g | 234% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 98.4 g | ||
| Protein | 409.3 g | 819% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 9774 mg | 752% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 3273 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
