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Ruffled Cheese Torte

Susan Kielley
Evan Kielley

  • 1 lb (450 g) lasagna noodles
  • 5 Tbsp butter, melted
  • ¼ Ib (115 g) Gruyère cheese, thinly sliced
  • ¼ Ib (115 g) Fontina cheese, thinly sliced
  • ¼ lb (115 g) mozzarella cheese, thinly sliced
  • ¼ Ib (115 g) Parmesan cheese, grated

Sauce:

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 3 cups milk
  • Salt, pepper, nutmeg
  • 2 Tbsp kirsch

Cook lasagna noodles and coat with butter. Place in lasagna pan, alternating noodles, Gruyère cheese, Fontina cheese, mozzarella cheese and Parmesan cheese a couple of times. To make sauce, melt butter in saucepan. Blend in flour and cook for 2 minutes. Pour in milk and whisk until smooth and thickened. Add salt, pepper and nutmeg, to taste. Blend in kirsch. Pour sauce over lasagna. Bake in a 375°F oven for 25 minutes, until cheese has melted and topping is golden.