| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese, Pasta | 12 | Servings | |
INGREDIENTS
| NORMA WRENN NPXR56A | ||
| CREAM SAUCE: | ||
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 2 | c | Milk |
| CHEESE FILLING: | ||
| 1/4 | c | Sun-dried tomatoes, oil |
| Packed, minced | ||
| 1 | T | Fresh garlic, minced |
| 3 1/2 | c | Ricotta cheese |
| 3 | Eggs | |
| 1 | c | Grated Parmesan cheese |
| 1/2 | c | Grated Romano cheese |
| 1/2 | t | Salt |
| 1 | t | Black pepper |
| OTHER: | ||
| 4 | c | Mozzarella cheese |
| Shredded | ||
| 1 | c | Spinach lasagna noodles or |
| Regular if unavailable | ||
| Marinara sauce, as | ||
| Desired | ||
| Extra Parmesan cheese | ||
| Freshly grated |
INSTRUCTIONS
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.) Source: Abilene Reporter-News 3/10/94 Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 417
Calories From Fat: 234
Total Fat: 26.6g
Cholesterol: 137.5mg
Sodium: 899.6mg
Potassium: 306.1mg
Carbohydrates: 12.3g
Fiber: <1g
Sugar: 4g
Protein: 31.7g