8 to 9 servings
CREAM SAUCE
1/4 cup butter
1/4 cup flour
2 cups milk
CHEESE FILLING
1/4 cup sun-dried tomatoes packed in oil, 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 lasagna noodles, if unavailable
marinara sauce, as desired extra parmesan cheese, freshly grated
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; 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.
This will be tonights dinner. I'll post my ratings tomorrow.
Originally posted by Teresa M. on http://www.recipezaar.com
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