Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Butter

  2. 1/4 cup 15g / 1/2oz All-purpose flour

  3. 2 cups 474ml Milk Cheese Filling

  4. 1/4 cup 59ml Oil-packed sun-dried tomatoes - minced

  5. 1 tablespoon 15ml Minced fresh garlic

  6. 3 1/2 cups 511g / 18oz Ricotta cheese

  7. 3 Eggs

  8. 1 cup 146g / 5.1oz Grated Parmesan cheese

  9. 1/2 cup 73g / 2.6oz Grated Romano cheese

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 1 teaspoon 5ml Freshly-ground black pepper Lasagna

  12. 4 cups 584g / 20oz Shredded mozzarella cheese

  13. 1 cup 237ml Spinach lasagna noodles

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cream 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 to 4 minutes). Chill while mixing other ingredients. Cheese Filling: 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 cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use. Lasagna: Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9- by 13- by 2-inch 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 degrees 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.) This recipe yields ?? servings.


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