Ingredients
- Cream Sauce
- 1/4 cup butter
- 1/4 cup flour
- 2 cup milk
- Cheese Filling
- 1/4 cup sun-dried tomatoes-oil packed-minced
- 1 tbsp. fresh garlic-minced
- 3 1/2 cup ricotta cheese
- 3 eggs
- 1 cup grated parmesan cheese
- 1/2 cup grated Romano cheese
- 1/2 tsp. salt
- 1 tsp. pepper
- Other
- Box of lasagna noodles
- 4 cup mozzarella cheese-shredded
- 1 1/2 cup fontina cheese-shredded
- Marinara sauce (as desired)
- extra Parmesan cheese; freshly grated
Preparation
Step 1
To make sauce: melt butter on medium heat in a heavy 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture starts to simmer. Cook and stir until thickened (about 3 - 5 minutes). Cool cream cheese sauce while you are preparing to make the cheese filling.
Preheat oven to 350.
Drain and mince your sun-dried tomatoes and your garlic. Add other cheese 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.
Cool cooked lasagna noodles as package directs (salt your water).
Place 3 noodles in a 9x13 lightly oiled. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese. Repeat this process three more times-top with 3 noodles-spread 1/2 cup reserved cream sauce over top and lightly cover with foil.
Bake for 1 hour.
Remove from oven and let sit 30 minutes before serving.
Serve with hot marinara and parmesan cheese.