5-Cheese Lasagna

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* Exported from MasterCook *

 

5-Cheese Lasagna

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Cheese Main Dish

Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

----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 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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NOTES : From SDA-veg-recipes