- 1/4 c butter
- 1/4 c flour
- 2 c milk
Melt butter in saucepan over medium heat. Whisk in flour, and cook until blended. Add milk and simmer till thicken and thoroughly mixed. Transfer to bowl, and chill in refrigerator. Makes slightly over 2 cups.
- 1/3 c sundried tomatoes rehydrated in olive oil,drained and minced
- 1 T minced roasted garlic
- 1/3 c chopped roasted red peppers
- 1/2 c cleaned baby spinach
- 1/4 c minced basil leaves
- 3 1/2 c ricotta cheese
- 3 eggs
- 1 c parmesan cheese
- 1/2 c romano cheese
- 1/2 t salt
- 1/2 t black pepper
- 1/2 t crushed red pepper
Mix all ingredients 3 1/2 qt mixer. Add 1 1/2 c cream sauce, and mix until fully blended.
- 4 c shredded mozzarella cheese
- 2 c fontina cheese
Cook 1 lb lasagna noodles until al dente. Cool under cold water, and drain thoroughly.
Preheat oven to 350 degrees
In a lightly oiled 9x13x2 baking pan,place 3 lasagna noodles, overlapping slightly. Spread 1 1/2 c cheese filling over noodles evenly. Top with 2 c mozzarella and 1 c fontina.
Next, top with 3 more noodles. Spread 1/2 cream sauce evenly over top...finish with remaining mozzarella and fontina. Cover carefully and loosely with foil. Bake for an hour.
Variations: top with hot marinara when serving, or you can add cooked meats of your choice. I prefer it the way it is, though!!!
Enjoy with some good bread and with a great wine!!!