Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
2 8-ounce packages cream cheese, softened
1 (5.2-ounce) package garlic-and-herb-flavored cheese, such as Boursin*
1/2 cup mayonnaise
1/2 cup sour cream
1 (12-ounce) jar roasted red peppers, drained and chopped
1 cup grated Fontina cheese
1 cup grated Parmesan cheese
1 16-ounce package crawfish tail meat
1/2 teaspoon ground chipotle pepper
Toasted French-bread rounds or tortilla chips
Preheat oven to 350 degrees. Lightly grease a 1.5-quart casserole dish; set aside.
In a medium bowl, combine cream cheese and garlic-and-herb-flavored cheese. Beat with an electric mixer at medium speed until creamy. Stir in mayonnaise and sour cream until combined. Add peppers, Fontina cheese, Parmesan cheese, crawfish, and pepper. Mix until well blended. Spoon mixture into prepared casserole dish.
Bake for 40 minutes, or until hot and bubbly. Serve hot with toasted French-bread rounds or tortilla chips.
1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups milk – low-fat okay
1/4 cup oil-packed sun-dried tomatoes – minced
1 Tbls. minced garlic
3 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles – prepared as directed, cooled
4 cups shredded mozzarella cheese
1 cup fontina cheese
marinara/spaghetti sauce – to top
grated Parmesan cheese – to top
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). Refrigerate while mixing other ingredients.
Drain and mince tomatoes and place in 3 quart mixing bowl. Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl. Add 1 1/2 cups of cooled cream sauce and mix until well blended.
Refrigerate, reserving 1/2 cup for later use.
Place 3 lasagna noodles in a 9″ X 13″ X 2″ lightly oiled baking dish, overlapping slightly. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup 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 aluminum foil.
Bake in a 350 degree oven for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese.