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Five Cheese Lasagna




Source of Recipe


unknown


List of Ingredients




CREAM SAUCE:

1/4 Cup. Butter
1/4 cup. Flour
2 cup. Milk

CHEESE FILLING:

1/4 cup. Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 cup. Ricotta cheese
3 Eggs
1 cup. Grated Parmesan cheese
1/2 cup. Grated Romano cheese
1/2 tsp. Salt
1 tsp. Black pepper

OTHER:

4 cup. Mozzarella cheese -- shredded
1 cup. Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese
Freshly grated



Recipe



To make sauce melt butter with 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). Chill while mixing other
ingredients. Drain and mince tomatoes and garlic. Place other cheese
filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
Add 1-1/2 cups of cooled cream sauce and mix until well blended.
Refrigerate, reserving 1/2-cup for later use.
Cook lasagna noodles according to package directions. Cool under cold
water and drain. Place 3 lasagna noodles in a 9x13x2 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 foil. Preheat oven to 350~ and
bake for 1 hour. Remove from oven and keep warm at least 30 minutes
before serving.