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Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 6 T (3/4 stick) butter
- 1/3 c. all-purpose flour
- 1 quart. lowfat milk
- 1 (15 or possibly 16 ounce) container Ricotta cheese
- 1/2 c. grated Parmesan cheese
- 1/3 c. parsley, minced
- 2 lg. large eggs
- 3/4 c. Mozzarella cheese, shredded
- 3/4 pound Fontina or possibly Swiss cheese
- 1 (8 ounce) pkg. no-cook lasagna noodles
- 1/2 c. oil-packed dry tomatoes, minced (no salt added)
- Parsley sprigs for garnish
Direcciones
- Preheat oven to 375 degrees. Prepare white sauce: In a 3 qt saucepan over medium heat, heat butter. Stir in flour till blended; cook 1 minute. Gradually stir in lowfat milk; cook, stirring constantly till sauce boils and thickens. Remove saucepan from heat. In small bowl, with fork, mix Ricotta, Parmesan, parsley and large eggs. In large bowl, put together Mozzarella and Fontina cheeses. Spray or possibly grease 9 x 13 inch ceramic or possibly glass baking dish. Spoon 1 cup white sauce into dish. Arrange 1/3 of lasagna noodles over sauce (overlapping but not touching sides of dish). Spoon half of Ricotta cheese over noodles; spread with 1 cup sauce; top with half of remaining noodles. Reserve 2 cups shredded cheese. Place remaining cheese over noodles; sprinkle with dry tomatoes and 1 cup sauce. Arrange remaining noodles. Top with remaining Ricotta mix, sauce and reserve cheese. Bake 1 hour or possibly till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 10 servings | |
| Calories 271 | |
| Calories from Fat 159 | 59% |
| Total Fat 18.01g | 23% |
| Saturated Fat 10.71g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 468mg | 20% |
| Potassium 212mg | 6% |
| Total Carbs 9.31g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.8g | 4% |
| Protein 17.87g | 29% |
