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Ingredientes
- 1/4 c. Butter
- 1/4 c. Flour
- 2 c. Lowfat milk
- 1/4 c. sun-dry tomatoes - oil packed - chopped
- 1 Tbsp. fresh garlic - chopped
- 3 1/2 c. Ricotta cheese
- 3 x Large eggs
- 1 c. grated Parmesan cheese
- 1/2 c. grated Romano cheese
- 1/2 tsp salt
- 1 tsp black pepper
- 4 c. Mozzarella cheese, shredded
- 1 c. spinach or possibly regular lasagna noodles Marinara sauce, as desired Extra Parmesan cheese, freshly grated
Direcciones
- To make sauce heat butter with medium heat in heavy, 1 qt saucepan. Add in flour and stir till well-blended; cook till frothy. Add in lowfat milk, stirring constantly with wire whisk as mix comes to a simmer. Cook and stir till thickened (3-4 min) . Refrigeratewhile mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-qt mixing bowl with tomatoes and garlic. Add in 1-1/2 c. of cooled cream sauce and mix till well blended. Chill, reserving 1/2-c. for later use.
- Cook lasagna noodles according to package directions. Cold under cool water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 c. cheese filling over noodles; sprinkle with one c. mozzarella and 1/4-c. fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-c. 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 hot at least 30 min before serving.
- Serve topped with warm marinara and Parmesan cheese. (Can be refrigerated a day before baking if you like.)
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