| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plus 2 Tbs. unsalted butter |
| 1/3 |
c |
All purpose flour |
| 1/4 |
ts |
Ground nutmeg |
| 4 |
c |
Milk |
| 1 |
lb |
Part skim ricotta cheese |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/3 |
c |
Parsley; chopped and 4 sprigs reserved for garnish |
| 2 |
lg |
Eggs |
| 3/4 |
lb |
Shredded fat-free mozzarella cheese |
| 3/4 |
lb |
Fontina cheese; shredded |
| 3/4 |
lb |
No boil lasagna noodles |
| 1/2 |
c |
Oil packed sun dried tomatoes; chopped |
INSTRUCTIONS
Prep: 10 min, Cook: 50 min.
Prepare white sauce by melting butter in a saucepan over medium heat. Stir
in next 2 ingredients until blended and cook 1 minute. Gradually stir in
milk. Cook, stirring constantly, until sauce boils and thickens. Remove
saucepan from heat. Mix next 4 ingredients in a bowl with fork. Combine
shredded mozzarella and fontina In another bowl. Preheat oven to 375°F. In
a 13=D79 inch ceramic or glass baking dish, evenly spoon 1 cup white sauce.
Arrange 1/3 of lasagna noodles over sauce, overlapping to fit and making
sure that noodles do not touch sides of baking dish. Spoon half of ricotta
mixture over noodles, spread with 1 cup white sauce and top with half of
remaining noodles. Reserve 2 cups shredded cheese. Place remaining shredded
cheese over noodles, then sprinkle with dried tomatoes and spread with 1
cup sauce. Arrange remaining noodles over sauce, top with remaining ricotta
mixture, remaining sauce, and reserved shredded cheese. Cover baking dish
with foil and bake 25 minutes. Remove foil and bake 15-20 minutes longer
until lasagna is hot and bubbly and top is lightly browned. Remove from
oven and let stand 10 minutes for easier serving. Garnish with parsley
sprigs.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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