This lasagna is one of the best I've ever had! It is so creamy and cheesy, and is perfect for when you want to go meatless. It tastes a little like homemade mac-n-cheese and definitely falls into the category of comfort food! Sorry I don't have a picture...I had 12 hungry people waiting! Oh yeah, all the kids loved it and even ate seconds! I served this with salad, garlic bread, and prosciutto wrapped asparagus. A couple of tips: Go ahead and splurge on the real Parmesean and grate it yourself...it really makes a difference. Also, make sure your top layer is cheese and not noodles...the edges of the noodles get too hard when they are on top.
What You'll Need:
12 uncooked Lasagna noodles
15 oz container Ricotta cheese
8 oz shredded Mozzerella cheese
8 oz. shredded Fontina cheese
1/2 cup shredded Parmesean cheese
1/4 tsp. Salt
(For the Bechemel Sauce)
1/3 cup Butter
1/3 cup Flour
2 cups Milk
1 cup Chicken broth
1/2 tsp. salt
1/8 tsp. ground Nutmeg
1/8 tsp. Pepper
What You'll Do:
Cook Noodles about 6 or 7 minutes until almost done. You don't want them mushy!
While noodles are cooking, make the sauce:
In medium saucepan, melt butter over med-lo heat. Whisk in flour and cook for 2 mintues until smooth and golden. Whisk in milk, broth, salt, pepper, and nutmeg. Bring to a boil, stirring frequently. Remove from heat.
Heat oven to 350 degrees.
Coat a 9 X 13 baking dish with non-stick spray.
Combine Ricotta, Mozzerella, Fontina, Parmesean, Egg, and Salt.
Spread a layer of sauce over bottom of pan. Cover with 3 noodles. Spread layer of cheese mixture over noodles. Repeat until you have 4 layers.
Cover with Foil and bake for 30 minutes.
Remove Foil and bake for another 20 minutes. (You may want to add one last sprinkling of parmesean cheese on the very top to brown before baking the last 20 minutes.)