"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

5 Cheese Lasagna Recipe

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

Margie Capps
Added: Wednesday, January 21, 2009


1/4 cup butter or margarine
1/4 cup all purpose flour
2 cups milk
1/4 cup oil
minced tomatoes
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

Melt butter over medium heat in 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 tomatoes and place in 3 quart mixing bowl
Add Ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl
Add 1 1/2 cups cooled cream sauce and mix well until blended
Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly
Spread 1 1/2 cups cheese filling over noodles; sprinkle with mozzarella and 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
Let Stand at least 30 minutes before serving
Serve topped with hot marinara and Parmesan cheese

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Number Of Servings:
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Preparation Time:
Personal Notes:
Personal Notes:
I sometimes mix the marinara sauce along with the cheese filling. It's good either way.




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