5-Cheese Lasagna
Source of Recipe
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Serves : 12
Prep. Time : 1:45
1/4 cup butter or margarine
1/4 cup flour
2 cups milk - lowfat okay
1/4 cup sun-dried tomatoes, oil-packed - minced
1 Tbls. minced garlic
3 1/2 cups ricotta cheese - lowfat okay
3 eggs
1 cup grated parmesan cheese - lowfat okay
1/2 cup grated romano cheese - lowfat okay
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles - prepared and cooled
4 cups shredded mozzarella cheese - lowfat okay
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).
-Chill 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 foil.
-Preheat oven to 350 degrees and bake for 1 hour.
-Remove from oven and keep warm at least 30 minutes before serving.
-Serve topped with hot marinara and Parmesan cheese.
-Can be refrigerated a day before baking if desired.
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