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.