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5 Cheese Lasagna

Keys: Pasta Coook 5 Cheese lasagna recipe
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 tbl fresh garlic - minced
3 1/2 cup Ricotta cheese
3 x eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp salt
1 tsp black pepper
4 cup Mozzarella cheese, shredded
1 cup spinach or regular lasagna noodles
Marinara sauce, as desired
Extra Parmesan cheese, freshly grated

Directions:

* 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.

* Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)




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