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Correo Electrónico
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Ingredientes
- 1/4 c. butter
- 1/4 c. flour
- 2 c. lowfat milk
- 1/4 c. oil-packed sun-dry tomatoes chopped
- 1 Tbsp. chopped fresh garlic
- 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 freshly-grnd black pepper
- 4 c. shredded Mozzarella cheese
- 1 c. grated fontina cheese
- 15 x spinach lasagna noodles (or possibly regular noodles if unavailable) Marinara sauce as desired Extra freshly-grated Parmesan cheese
Direcciones
- Sauce: Heat butter in saucepan. Add in flour, stir till blended; cook till frothy. Add in lowfat milk, stir constantly with whisk as mix comes to a simmer. Cook and stir till thickened. Chill.
- 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..
- Cook lasagna according to package directions; rinse under cold water and drain thoroughly. Place 3 noodles in a baking dish, overlapping slightly. Spread 1 1/2 c. cheese filling over noodles; sprinkle 1 c. mozzarella and 1/4 c. fontina. 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 degrees and bake for 1 hour. Remove from oven and keep hot at least 30 min before serving. Serve topped with warm marinara sauce and Parmesan cheese.
