1/2 lb(s) lasagna
4 1/2 tbsp unsalted butter
3 tbsp all-purpose flour
4 cup hot milk
1 cup coarsely grated Swiss Gruyere (1/4 lb)
1 1/4 cup finely grated Parmesan (4-5 oz)
3/4 cup diced Mozzarella
1 cup grated Pecorino Romano (1/4 lb)
3/4 tsp ground white pepper
Preheat oven to 350 degrees.
Butter a 13x9x2" baking dish.
In a large heavy saucepan, melt 3 tablespoons of butter over low heat.
Whisk in flour and cook, stirring constantly, for 2-3 minutes without browning, to make a roux.
Gradually whisk in hot milk - slow and steady.
Bring to a boil, reduce heat slightly and cook, stirring frequently for 5 minutes.
Add Gruyere, 1 cup Parmesan, Mozzarella and Romano.
Cook 5-7 minutes until cheeses melt.
Season with pepper.
Add sauce to the bottom of the pan, then the larger noodles, then the sauce.
Sprinkle last 1/4 cup Parmesan over top and dust with 1 1/2 tablespoons of butter.
Bake at 350 degrees for 30-40 minutes, until bubbly and golden brown.