1 cream sauce
1/4 c butter
1/4 c flour
2 c milk cheese
1 filling
1/4 c sun-dried tomatoes,oil
-packed,min,ced
1 T fresh garlic,minced
3 1/2 c ricotta cheese
3 eggs
1 c parmesan cheese,Grated
1/2 c romano cheese,Grated
1/2 t salt
1 t black pepper
1 other
4 c mozzarella cheese,shredded
1 c spinach lasagna noodles
1 marinara sauce
1 extra parmesan cheese
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. Spre+ad 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.)
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