Recipe Archives->Pasta Lasagna->O L Five Cheese

5-Cheese Lasagna

1/4 cup butter
1/4 cup flour
2 cups milk

1/4 cup sun-dried tomatoes, oil packed, minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp salt
1 tsp black pepper

12 spinach lasagna noodles or regular if unavailable
4 cups Mozzarella cheese, shredded
1 cup fontina cheese
marinara sauce, as desired
extra Parmesan cheese, freshly grated

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.

Printable version: o-l-five-cheese.txt.