XxDeafxXSpirit
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Serves: 12
Prep. Time: 1:45
1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups milk - low-fat okay
1/4 cup oil-packed sun-dried tomatoes - minced
1 Tbls. minced garlic
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles - prepared as directed, cooled
4 cups shredded mozzarella cheese
1 cup fontina cheese
marinara/spaghetti sauce - to top
grated Parmesan cheese - to top
-Melt butter over medium heat in heavy, 1 quart saucepan.
-Add flour and stir until well-blended; cook until frothy.
-Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
-Cook and stir until thickened (3-4 minutes).
-Refrigerate while mixing other ingredients.
-Drain and mince tomatoes and place in 3 quart mixing bowl.
-Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl.
-Add 1 1/2 cups of cooled cream sauce and mix until well blended.
-Refrigerate, reserving 1/2 cup for later use.
-Place 3 lasagna noodles in a 9" X 13" X 2" lightly oiled baking dish, overlapping slightly.
-Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese.
-Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
-Spread 1/2 cup of reserved cream sauce over top and cover lightly with aluminum foil.
-Bake in a 350 degree oven for 1 hour.
-Remove from oven and keep warm at least 30 minutes before serving.
-Serve topped with hot marinara and Parmesan cheese.
Notes: Can be refrigerated a day before baking if desired.
Prep. Time: 1:45
1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups milk - low-fat okay
1/4 cup oil-packed sun-dried tomatoes - minced
1 Tbls. minced garlic
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles - prepared as directed, cooled
4 cups shredded mozzarella cheese
1 cup fontina cheese
marinara/spaghetti sauce - to top
grated Parmesan cheese - to top
-Melt butter over medium heat in heavy, 1 quart saucepan.
-Add flour and stir until well-blended; cook until frothy.
-Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
-Cook and stir until thickened (3-4 minutes).
-Refrigerate while mixing other ingredients.
-Drain and mince tomatoes and place in 3 quart mixing bowl.
-Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl.
-Add 1 1/2 cups of cooled cream sauce and mix until well blended.
-Refrigerate, reserving 1/2 cup for later use.
-Place 3 lasagna noodles in a 9" X 13" X 2" lightly oiled baking dish, overlapping slightly.
-Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese.
-Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
-Spread 1/2 cup of reserved cream sauce over top and cover lightly with aluminum foil.
-Bake in a 350 degree oven for 1 hour.
-Remove from oven and keep warm at least 30 minutes before serving.
-Serve topped with hot marinara and Parmesan cheese.
Notes: Can be refrigerated a day before baking if desired.
