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1
Make the bechamel sauce--melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes.
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2
Stir in milk; whisk over medium heat until smooth, about 5 minutes; add chicken broth; cook, whisking, until mixture boils and is thick and smooth, about 10 minutes.
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3
Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use.
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4
Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
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5
Let noodles sit in a bowl of cool water until ready to use.
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6
Heat oven to 350u00b0; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan.
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7
Lift the noodles from the water individually and blot dry on paper towels; arrange a slightly overlapping layer of 4 noodles on the bottom of the dish.
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8
In a bowl, stir the ricotta, parsley, 2 tablespoons of the parmesan cheese, 1/2 teaspoon salt (or to taste), the black pepper, and 1/8 teaspoon of the remaining nutmeg until blended.
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9
Spread in a layer over the noodles.
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10
Arrange 4 more noodles in an overlapping layer over the ricotta.
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11
Sprinkle with the crumbled Gorgonzola and the shredded mozzarella.
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12
Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer.
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13
Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese.
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14
Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan.
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15
Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.
