Four-Cheese Lasagna

Preparation time: 10 min	Servings: 12
Cooking time: 50 min

Ingredients:

2 large eggs

1/2 cup grated Parmesan cheese

3/4 lb fontina cheese, shredded

3/4 lb no boil lasagna noodles

1/3 cup parsley, chopped and 4 sprigs reserved for garnish

3/4 lb low fat mozzarella cheese, shredded

15 oz lowfat ricotta cheese

1/4 tsp ground nutmeg

1/3 cup unsalted butter

1/2 cup oil-packed sun-dried tomatoes, chopped

4 cups milk

1/3 cup all purpose flour

Cooking Directions:

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 375°F. In a 13x9 in. 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 cup 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.