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1
Make the Pasta In a food processor, pulse the 3 1/2 cups of flour with the salt.
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2
Add the eggs and water and pulse until the dough starts to come together.
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3
Turn the dough out onto a work surface and knead by hand until smooth and elastic, about 10 minutes.
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4
If the dough is too sticky to work with, lightly dust it with flour.
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5
Wrap the dough in plastic and let rest at room temperature for 1 hour.
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6
Meanwhile, Make the Bechamel In a large saucepan, melt the butter.
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7
Add the onion, rosemary, thyme, garlic and a pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, about 8 minutes.
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8
Add the flour and cook, stirring constantly, until the roux is light golden, 3 to 5 minutes.
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9
Gradually whisk in the milk and bring to a boil, then simmer over moderately low heat, stirring frequently, until no floury taste remains, about 20 minutes.
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10
Press the bechamel through a fine sieve into a bowl; discard the solids.
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11
Season with salt and let cool.
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12
Assemble the Lasagna Cut the dough into 8 equal pieces; work with 1 piece at a time, keeping the rest covered with a towel.
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13
Flatten the dough slightly.
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14
Run it through a pasta machine a total of 6 times: Start at the widest setting, then run through successively narrower settings.
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15
Dust the sheet with flour and lay it on a parchment paper-lined baking sheet.
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16
Repeat with the remaining dough, separating the sheets with parchment.
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17
Assemble the Lasagna In a large pot of salted boiling water, cook the pasta sheets until just al dente, 1 to 2 minutes.
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18
Drain in a colander and cool under running water, then drain again.
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19
Return the pasta to the baking sheet and toss with olive oil to prevent the sheets from sticking together.
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20
Assemble the Lasagna Preheat the oven to 350.
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21
Brush a deep 9-by-13-inch baking dish with oil; spread with 1/2 cup of the bechamel.
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22
Arrange a layer of pasta over the bechamel, trimming to fit.
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23
Spread one-fifth of the remaining bechamel over the pasta; sprinkle with 1/2 cup of the Fontina and 1/4 cup of the Grana Padano.
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24
Repeat the layering 4 more times, ending with the cheeses.
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25
Assemble the Lasagna Tightly cover the baking dish with foil and bake the lasagna for 45 minutes, until bubbling.
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26
Remove from the oven and uncover.
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27
Preheat the broiler.
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28
Broil the lasagna 6 inches from the heat until lightly browned on top, 2 to 4 minutes.
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29
Let rest for 15 minutes, then cut into squares and serve with one of the toppings.
