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Olive Garden 5-Cheese Lasagna
Author/Submitted by:
Abilene Reporter-News 3/10/94
Servings: 12
Categories:
Cheese
/
Pasta
Ingredients: 1/4
cup
Butter 1/4
cup
Flour 2
cups
Milk 1/4
cup
Sun-dried tomatoes,
oil packed, minced
1
tablespoon
Fresh garlic,
minced
3 1/2
cups
Ricotta cheese 3
Eggs 1
cup
Grated Parmesan cheese 1/2
cup
Grated Romano cheese 1/2
teaspoon
Salt 1
teaspoon
Black pepper 4
cups
Mozzarella cheese,
shredded
1
cup
Lasagna noodles,
spinach or egg
Marinara sauce,
as desired
Parmesan cheese,
freshly grated
Directions:
To make sauce 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. 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 of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use. Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 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~ 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.)
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