Sauce: Melt butter in medium saucepan, add flour and stir over low heat till smooth and golden, about 3 minutes. Stir in milk and whisk till smooth, about 5 minutes. Add chicken broth. Cook, whisking till mixture boils and is thick and smooth, about 10 minutes. Add 1/2 t salt and 1/8 t nutmeg. Let stand off heat till ready to use.
Cook lasagna noodles in plenty of water according to box instructions. Drain. Let noodles sit in cold water till ready to use.
Heat oven to 350 degrees. Spray a 9 x 13" baking dish with cooking spray. Spoon half a cup of sauce onto bottom of dish. Dry noodles on paper towel as you use them. Arrange 4 noodles (overlapping) on the bottom of the dish.
In a bowl, stir ricotta, parsley, 2 T Parmesan, 1/2 t salt, black pepper and 1/8 t nutmeg till smooth. Spread in a layer over the noodles.
Place 4 more noodles on top of the ricotta mixture. Sprinkle with Gorgonzola and shredded mozzarella. Top with remaining noodles. Arrange a single layer of smoked mozzarella and sprinkle Fontina on top. Pour the remaining bechamel sauce on top and sprinkle with 3 T Parmesan.
Bake for 50 minutes till top in golden. Let cool 15 minutes before serving.
Time: 80 minutes Serves: 6-8
This is my family's favorite lasagna. I love lasagna for its leftover value. It also freezes well if you are only cooking for two people. This recipe came from 365 Ways to Cook Pasta by Marie Simmons. You will be hard pressed to tell the difference between the regular and GF lasagnas. Bellisimo!