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Lasagna w/5 Cheeses Recipe

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This recipe for Lasagna w/5 Cheeses, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs Lasagna noodles
2 lbs Ricotta Cheese
2 sticks butter/Margarine
lb Fontana Cheese Grated
cup flour
lb Romano Cheese Grated
2 quarts milk -- hot
2 ea Chicken Bouillon Cubes
lbs Gruyere cheese (Swiss) -- grated
1 tsp white pepper
1 lbs Parmesan cheese -- grated
dash ground nutmeg
3 lbs mozzarella cheese shredded

Directions:
Directions:
In a large saucepan, melt butter over low heat; whisk in flour and cook, stirring constantly, for 3 mins w/o browning. Gradually whisk in the hot milk in a slow and steady stream until thickened and smooth. Bring to boil, reduce heat slightly, cook, stirring frequently, for approx 5 mins. Add the Gruyere, Romano, Fontana, 1/4 of the mozzarella and the ricotta, Dissolve bouillon cube in hot water and add to cheese mixture and continue cooking until the cheeses are melted, about 5 mins. Season with pepper and just a dash of nutmeg. Meanwhile cook and drain the Lasagna per pkg directions (a dente). Blot cooked noodles on kitchen towels. Line bottom of greased baking dish with a layer of lasagna noodles. Spoon on about two ladles of sauce - spread to cover evenly - sprinkle over w/some mozzarella and Parmesan cheeses. Continue w/ layers of lasagna and cheese sauce to make at least 3 more layers, topping with the cheese sauce, mozzarella and Parmesan cheese. At this point you can either refrigerate/freeze or bake. To Bake - preheat oven to 350F. Bake for 30 - 40 minutes (about 20 minutes longer if frozen) or until hot, bubbly and golden brown. Remove from oven and let rest for about 5 minutes before cutting and serving.

Number Of Servings:
Number Of Servings:
8-12

 

 

 

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