Ingredients:
1 cup hot water
1/2 cup sun-dried tomatoes
8 ounces lasagna noodles
4 tablespoons butter
1 small onions, finely chopped
1/4 cup flour
2 cups milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups ricotta cheese
1/2 cup basil pesto
2 tablespoons olive oil
4 cups grated mozzarella cheese
Directions:
Pour hot water over tomatoes and let sit until soft (about 10 minutes).
Cook pasta according to package,drain in colander.
Drain tomatoes,reserving liquid.
Puree tomatoes in blender until smooth,using reserved liquid if needed.
Melt butter over medium heat in saucepan.
Add onion and cook until soft (about 5 minutes) Add flour and stir.
Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
Combine pesto and ricotta cheese in small bowl.
Cover bottom of 9X13 baking dish with olive oil.
Arrange noodles over oil,covering bottom of pan completely.
Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
Arrange second layer of noodles over cheese.
Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
Repeat both layers,ending with mozzerella cheese.
Bake at 350 degrees for 45-60 minutes,until hot throughout.
Serve with Sauvignon Blanc wine.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.