Ingredients:
***CREAM SAUCE:***
1/4 cup Butter
1/4 cup
Flour
2 cups Milk
***CHEESE FILLING:***
1/4 cup Sun-dried tomatoes
-- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2
cups Ricotta cheese
3 Eggs
1 cup Grated Parmesan cheese
1/2 cup
Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black
pepper
***OTHER:***
4 cups Mozzarella cheese
-- shredded
1 cup Spinach lasagna noodles or Regular if
unavailable
Marinara sauce -- as desired
Extra Parmesan
cheese
Freshly grated
Directions:
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.
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