Olive Garden 5 Cheese Lasagna Recipe 2
Serves/Makes: 6
Ingredients:
# **CREAM SAUCE:***
1/4 cup Butter
1/4 cup Flour
2 cups Milk
# **CHEESE FILLING:***
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
# **OTHER:***
4 cups Mozzarella cheese -- shredded
1 cup Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra 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.
This recipe for Olive Garden 5-Cheese Lasagna serves/makes 6.