Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1/4 c. Plus 2 Tbs. unsalted butter
- 1/3 c. All purpose flour
- 1/4 tsp Grnd nutmeg
- 4 c. Lowfat milk
- 1 lb Part skim ricotta cheese
- 1/2 c. Grated Parmesan cheese
- 1/3 c. Parsley, minced and 4 sprigs reserved for garnish
- 2 lrg Large eggs
- 3/4 lb Shredded fat-free mozzarella cheese
- 3/4 lb Fontina cheese, shredded
- 3/4 lb No boil lasagna noodles
- 1/2 c. Oil packed sun dry tomatoes, minced
Инструкции
- Prep: 10 minutes, Cook: 50 minutes.
- Prepare white sauce by melting butter in a saucepan over medium heat. Stir in next 2 ingredients till blended and cook 1 minute. Gradually stir in lowfat milk. Cook, stirring constantly, till 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 375 F. In a 13=D79 inch ceramic or possibly glass baking dish, proportionately spoon 1 c. white sauce.
- Arrange 1/3 of lasagna noodles over sauce, overlapping to fit and making sure which noodles don't touch sides of baking dish. Spoon half of ricotta mix over noodles, spread with 1 c. white sauce and top with half of remaining noodles. Reserve 2 c. shredded cheese. Place remaining shredded cheese over noodles, then sprinkle with dry tomatoes and spread with 1 c. sauce. Arrange remaining noodles over sauce, top with remaining ricotta mix, remaining sauce, and reserved shredded cheese. Cover baking dish with foil and bake 25 min. Remove foil and bake 15-20 min longer till lasagna is warm and bubbly and top is lightly browned. Remove from oven and let stand 10 min for easier serving. Garnish with parsley sprigs.
