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5 Cheese Lasagna Recipe

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This recipe for 5 Cheese Lasagna, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robbie's Recipes
Added: Friday, August 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/4 cup oil-packed sun-dried tomatoes - minced
1 Tbls. minced garlic
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 lasagna noodles - prepared as directed, cooled
4 cups shredded mozzarella cheese
1 cup fontina cheese
marinara/spaghetti sauce - to top
grated Parmesan cheese - to top

Directions:
Directions:
Melt butter over 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). Refrigerate while mixing other ingredients. Drain and mince tomatoes and place in 3 quart mixing bowl. Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl. Add 1 1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use. Place 3 lasagna noodles in a 9" X 13" X 2" 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 aluminum foil. Bake in a 350 degree oven for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese.

 

 

 

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