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Name: Four-Cheese Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1/3 c All purpose flour; 3/4 lb No boil lasagna noodles; 3/4 lb fat-free mozzarella Shredded; 4 c milk; 1/3 c Parsley chopped; 1/2 c Oil packed sun dried tomatoes; 2 lg Eggs; 1 lb Part skim ricotta cheese; 3/4 lb Fontina cheese shredded; 1/4 c unsalted butter Plus 2 Tbs; 1/4 ts Ground nutmeg; 1/2 c Grated Parmesan cheese

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INGREDIENTS

1/3 c All purpose flour
3/4 lb No boil lasagna noodles
3/4 lb fat-free mozzarella ; Shredded
4 c milk
1/3 c Parsley ; chopped
1/2 c Oil packed sun dried tomatoes
2 lg Eggs
1 lb Part skim ricotta cheese
3/4 lb Fontina cheese ; shredded
1/4 c unsalted butter ; Plus 2 Tbs
1/4 ts Ground nutmeg
1/2 c Grated Parmesan cheese

Servings

INSTRUCTIONS

Prep: 10 min, Cook: 50 min. Prepare white sauce by melting butter in a saucepan over medium heat. Stir in next 2 ingredients until blended and cook 1 minute. Gradually stir in milk. Cook, stirring constantly, until sauce boils and thickens. Remove saucepan from heat. Mix next 4 ingredients in a bowl with fork. Combine shredded mozzarella and fontina In another bowl. Preheat oven to 375F. In a 13=D79 inch ceramic or glass baking dish, evenly spoon 1 cup white sauce. Arrange 1/3 of lasagna noodles over sauce, overlapping to fit and making sure that noodles do not touch sides of baking dish. Spoon half of ricotta mixture over noodles, spread with 1 cup white sauce and top with half of remaining noodles. Reserve 2 cups shredded cheese. Place remaining shredded cheese over noodles, then sprinkle with dried tomatoes and spread with 1 cup sauce. Arrange remaining noodles over sauce, top with remaining ricotta mixture, remaining sauce, and reserved shredded cheese. Cover baking dish with foil and bake 25 minutes. Remove foil and bake 15-20 minutes longer until lasagna is hot and bubbly and top is lightly browned. Remove from oven and let stand 10 minutes for easier serving. Garnish with parsley sprigs. Posted to recipelu-digest by molony on Feb 23, 1998

NOTES

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Four-Cheese Lasagna

1/3 c All purpose flour
3/4 lb No boil lasagna noodles
3/4 lb fat-free mozzarella Shredded
4 c milk
1/3 c Parsley chopped
1/2 c Oil packed sun dried tomatoes
2 lg Eggs
1 lb Part skim ricotta cheese
3/4 lb Fontina cheese shredded
1/4 c unsalted butter Plus 2 Tbs
1/4 ts Ground nutmeg
1/2 c Grated Parmesan cheese

Prep: 10 min, Cook: 50 min.    Prepare white sauce by melting butter in a saucepan over medium heat. Stir  in next 2 ingredients until blended and cook 1 minute. Gradually stir in  milk. Cook, stirring constantly, until sauce boils and thickens. Remove  saucepan from heat. Mix next 4 ingredients in a bowl with fork. Combine  shredded mozzarella and fontina In another bowl. Preheat oven to 375F. In  a 13=D79 inch ceramic or glass baking dish, evenly spoon 1 cup white sauce.  Arrange 1/3 of lasagna noodles over sauce, overlapping to fit and making  sure that noodles do not touch sides of baking dish. Spoon half of ricotta  mixture over noodles, spread with 1 cup white sauce and top with half of  remaining noodles. Reserve 2 cups shredded cheese. Place remaining shredded  cheese over noodles, then sprinkle with dried tomatoes and spread with 1  cup sauce. Arrange remaining noodles over sauce, top with remaining ricotta  mixture, remaining sauce, and reserved shredded cheese. Cover baking dish  with foil and bake 25 minutes. Remove foil and bake 15-20 minutes longer  until lasagna is hot and bubbly and top is lightly browned. Remove from  oven and let stand 10 minutes for easier serving. Garnish with parsley  sprigs.    Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998

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Nutrition

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Serving Size: 1 Serving (2700g)
Recipe Makes: 1

Calories: 7065
Calories from Fat: 4451 (63%)

Amt Per Serving		% DV

	Total Fat 494.5g	659 %
	Saturated Fat 286.9g	1435 %
	Monounsaturated Fat 139.5g
	Polyunsanturated Fat 28.9g
Cholesterol 3723.6mg		1146 %
Sodium 7220.1mg		249 %
Potassium 3998.8mg		105 %
Total Carbohydrate 287.2g		84 %
	Dietary Fiber 11.7g	47 %
	Sugars, other 275.5g
Protein 373.2g		533 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7065

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