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4 Cheese Lasagne
CREAM SAUCE:
1/4 cup
butter
1/4 cup flour
2 cups milk
CHEESE
FILLING:
1/4 cup sun-dried tomatoes – oil-packed
-- minced
1 tbsp. fresh garlic -- minced
3-1/2 cups
Silani Ricotta cheese
3 eggs
1 cup grated Silani
Parmesan cheese
1/2 cup grated Silani Romano cheese
1/2
tsp. salt
1 tsp. black
pepper
OTHER:
4 cups Silani
Mozzarella cheese -- shredded
1 cup Spinach lasagna noodles
or Regular if unavailable
Marinara sauce -- as
desired
Extra Silani Parmesan cheese freshly grated
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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 Silani Mozzarella and 1/4-cup Silani
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 350F and bake for 1 hour. Remove
from oven and keep warm at least 30 minutes before serving.
Serve topped with hot marinara and Silani Parmesan
cheese.
Serves: 9 to 12
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