I've posted this before, but here it comes again:
(Courtesy of chef Rich)
"Lasagne al Forno Tricolore con Quattro Formaggio" (13 x 9 x 3 baking dish)
~preheat oven to 325 deg. F.~
------- The Filling --------
3 lbs. part skim ricotta
3 C. grated parmigiano reggianito from Argentina (cheaper version of Parmigiano Reggiano if desired)
3 extra large whole org. eggs
2 tsp. sea salt
1 lb. frozen chopped spinach, squeezed very dry
1 lb. roasted red peppers, drained and squeezed very dry
15-16 Barilla brand No-boil lasagna noodles
Blend the ricotta, parmigiano, eggs and salt in a mixer or food processor until light and fluffy. Divide this filling into three
equal portions. Puree the roasted peppers in the food processor bowl and whisk into one of the filling mixtures (red) until thoroughly mixed. Rinse the food processor bowl and dry. Puree the drained spinach and whisk this into another one of the filling mixtures (green) until thoroughly mixed. Leave the third filling mixture white.
-------- The balsamella --------
2 T. butter
2 T. xv olive oil
4 T. org. white rice flour (or AP flour)
6 C. 2% low fat milk
2 tsp. sea salt
1 1/2 tsp fresh grated nutmeg
1 tsp. white pepper
Melt the butter in the olive oil in a heavy 3 Qt. saucepan. Stir in the flour and cook over medium heat for 2 minutes, stirring constantly. Remove from the heat and whisk in the milk, slowly at first, until all the milk is added. Return to the heat and bring to a scald, still stirring constantly. Lower the heat and simmer for 15-20 minutes until thickened, stirring often. Season with the salt, pepper and nutmeg. Stir, check seasonings and correct if necessary and remove from the heat. Yields about 5-5 1/2 cups.
-------- The topping --------
1 C. parmigiano reggianito
1 1/2 T. dried Turkish oregano
1 1/2 C. shredded fontina cheese
1 1/2 C. shredded asiago cheese
To assemble and bake the lasagna, spray the bottom and sides of the baking dish with Pam olive oil spray. Ladle about 1 cup of the balsamella in the bottom and spread around evenly. Place 3-4 noodles over the white sauce, not overlapping too much as the noodles expand somewhat. Spread the red ricotta mixture over this layer of noodles. Top with another cup of balsamella and a layer of 4 more noodles (typically the sides of the pan slope outward so you can fit more noodles on the upper layers). Spread the white ricotta mixture on this layer and top with another cup of balsamella. Place 4 more noodles over this layer and spread the green ricotta mixture on top of these noodles. Cover with another cup or so of the balsamella.
Top with 4 more noodles and the remaining balsamella. Mix the parmigiano and the oregano and sprinkle over the white sauce. Spread the shredded fontina and asiago evenly over the top and spray with a little more olive oil Pam until glistening.
Place in the middle rack of the preheated oven and bake for about 1 hour until set (knife comes out clean) and top is golden brown and crispy. Cool for 15 minutes before serving or serve at room temp. Cool completely, wrap and freeze for reheating later.
I usually oven bake peppers, as it is simply easier, and easy to remove skin before chopping them up. Also I add stewed mushroom to the cheese layer. I sauté some onion add mushrooms, when mushrooms let out the liquid I stir and add some sour cream and let it cook till soft, add spices of your liking. I try to cook till all the liquid is gone, than puree the mixture in the same manner as peppers and spinach. Also I add couple of tablespoons of tomato paste to pepper/ricotta mixture to make it look redder. Also none of those cheeses are available in kosher variety so I adapt to what is available. Of course, it goes without saying that spices could be adjusted to your taste, i.e. I like some garlic added. Oh yean and I double the portion so I can freeze the leftovers and just warm them up.
You are what you eat.