-
1
sauce:
-
2
in a medium saucepan combine whipping cream, butter or margarine, and grated parmesan cheese. cook over medium low heat until smooth. remove from heat. sauce will thicken upon standing.
-
3
preheat your oven to 425u00b0F.
-
4
cook lasagna noodles as directed, run through cool water, set aside.
-
5
in a large baking pan, spread a small amount of spaghetti sauce on the bottom and cover with the first layer of lasagna noodles.
-
6
beat an egg into the ricotta cheese to make it easier to spread, and spread a thin layer over the noodles.
-
7
sprinkle a 3rd of the feta cheese over the ricotta, slice the mozzarella and use half to cover, sprinkle with a 3rd of both fontina and asiago.
-
8
add the next layer of noodles.
-
9
pour half of the alfredo sauce on top of the noodles. it does not matter if the sauce hasn't thickened, it will be easier to spread and it will thicken in the oven.
-
10
sprinkle a 3rd of feta cheese, a 3rd of fontina, and a 3rd of asiago over the alfredo sauce.
-
11
add the next layer of noodles.
-
12
pour the remaining alfredo sauce over the top layer, use about 1 cup of the spaghetti sauce or tomatoes as well to cover.
-
13
add the remaining feta, fontinella, and asiago cheeses. slice the last half of the mozzarella and place on top to cover. sprinkle with remaining cheeses, basil and red pepper flakes.
-
14
loosely cover with foil and bake for thirty minutes. remove foil and cook until cheese is slightly browned and bubbly.
