Olive Garden Five-Cheese Lasagna
Cream Sauce Ingredients:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
Melt butter with 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). Chill while mixing other ingredients.
Cheese Filling Ingredients:
- 1/4 cup sun-dried tomatoes (oil packed), minced
- 1 Tbsp fresh garlic, minced
- 3 1/2 cups ricotta cheese
- 3 eggs
- 1 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1/2 tsp salt
- 1 tsp black pepper
Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 1/2 cups cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use.
- 4 cups mozzarella cheese, shredded
- 1 cup spinach lasagna noodles or regular if unavailable
- Marinara sauce, as desired
- Extra Parmesan cheese, freshly grated
Cook lasagna noodles according to package directions.
Cool under cold water and drain. Place 3 lasagna noodles in a 9 x 13 x 2-inch 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 foil.
Preheat oven to 350°s; F and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.
Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)/p>
Submitted by: Recipe Group Member
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