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1
Fill a large pot with water and bring to a boil over high heat.
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2
Add 1 tablespoon salt carefully add the lasagna noodles.
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3
Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked).
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4
Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
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5
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat.
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6
Add the garlic and then the flour and stir to combine.
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7
Cook, stirring constantly, for 3 minutes.
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8
Increase the heat to medium and whisk in the half-and-half little by little.
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9
Cook until thickened, about 4 to 5 minutes, stirring frequently.
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10
Remove from the heat; add 2 cups of the grated Parmesan.
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11
Season with the salt, pepper and stir until cheese is melted and sauce is smooth.
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12
Cover and set aside.
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13
Preheat the oven to 375 degrees F.
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14
In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella.
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15
Toss to combine.
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16
Grease a 3-quart baking dish or casserole with 1 tablespoon of butter.
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17
Spread a ladle full of sauce on the bottom of the pan.
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18
Cover the sauce with a single layer of cooked lasagna noodles.
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19
Spread another ladle full of sauce on top of noodles.
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20
Sprinkle with 1/3 of the mozzarella cheese mixture.
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21
Top with 1/3 of the sliced pepperoni.
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22
Repeat with remaining ingredients for 2 more layers.
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23
Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup.
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24
Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown.
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25
Remove from the oven and allow to sit for 5 minutes before serving.
