4 Cheese Lasagne


¼ cup Butter
¼ cup Flour
2 cups Milk

¼ cup Sun-dried tomatoes – oil-packed – minced
1 tbsp Fresh garlic – minced
3 ½ cups Silani Ricotta cheese
3 Eggs
1 cup Grated Silani Parmesan cheese
½ cup Grated Silani Romano cheese
½ tsp Salt
1 tsp Black pepper

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


To make sauce melt butter over 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