-----norma wrenn npxr56a----
Cream sauce:
1/4 c Butter
1/4 c Flour
2 c Milk
Cheese filling:
1/4 c Sun-dried tomatoes; oil
Packed; minced
1 tb Fresh garlic; minced
3-1/2 c Ricotta cheese
3 Eggs
1 c Grated parmesan cheese
1/2 c Grated romano cheese
1/2 ts Salt
1 ts Black pepper
Other:
4 c Mozzarella cheese; shredded
1 c Spinach lasagna noodles or
Regular if unavailable
Marinara sauce; as desired
Extra parmesan cheese
Freshly grated
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 ina 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.
Serve topped with hot marinara and Parmesan cheese. (Can be
refrigerated a day before baking if desired.)
