Four - Cheese Lasagna Recipe

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Servings: 10


Cost per serving $1.29 view details
  • 6 T (3/4 stick) butter
  • 1/3 c. all-purpose flour
  • 1 quart. lowfat milk
  • 1 (15 or possibly 16 ounce) container Ricotta cheese
  • 1/2 c. grated Parmesan cheese
  • 1/3 c. parsley, minced
  • 2 lg. large eggs
  • 3/4 c. Mozzarella cheese, shredded
  • 3/4 pound Fontina or possibly Swiss cheese
  • 1 (8 ounce) pkg. no-cook lasagna noodles
  • 1/2 c. oil-packed dry tomatoes, minced (no salt added)
  • Parsley sprigs for garnish


  1. Preheat oven to 375 degrees. Prepare white sauce: In a 3 qt saucepan over medium heat, heat butter. Stir in flour till blended; cook 1 minute. Gradually stir in lowfat milk; cook, stirring constantly till sauce boils and thickens. Remove saucepan from heat. In small bowl, with fork, mix Ricotta, Parmesan, parsley and large eggs. In large bowl, put together Mozzarella and Fontina cheeses. Spray or possibly grease 9 x 13 inch ceramic or possibly glass baking dish. Spoon 1 cup white sauce into dish. Arrange 1/3 of lasagna noodles over sauce (overlapping but not touching sides of dish). Spoon half of Ricotta cheese over noodles; spread with 1 cup sauce; top with half of remaining noodles. Reserve 2 cups shredded cheese. Place remaining cheese over noodles; sprinkle with dry tomatoes and 1 cup sauce. Arrange remaining noodles. Top with remaining Ricotta mix, sauce and reserve cheese. Bake 1 hour or possibly till golden brown.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 163g
Recipe makes 10 servings
Calories 271  
Calories from Fat 159 59%
Total Fat 18.01g 23%
Saturated Fat 10.71g 43%
Trans Fat 0.0g  
Cholesterol 101mg 34%
Sodium 468mg 20%
Potassium 212mg 6%
Total Carbs 9.31g 2%
Dietary Fiber 0.2g 1%
Sugars 5.8g 4%
Protein 17.87g 29%
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