| CREAM SAUCE | | 14 cup Butter | | 1/4 cup Flour | | 2 cup Milk | | CHEESE FILLING | | 1/4 cup sun-dried tomatoes - oil packed - minced | | 1 tbl fresh garlic - minced | | 3 1/2 cup Ricotta cheese | | 3 x eggs | | 1 cup grated Parmesan cheese | | 1/2 cup grated Romano cheese | | 1/2 tsp salt | | 1 tsp black pepper | | 4 cup Mozzarella cheese, shredded | | 1 cup spinach or regular lasagna noodles | | 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 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. | | Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.) |
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