Olive Garden 5 Cheese Lasagna Recipe
Serves/Makes: 12
Ingredients:
1/4 cup butter or margarine
1/4 cup flour
2 cups milk - lowfat okay
1/4 cup sun-dried tomatoes, oil-packed - minced
1 tablespoon minced garlic
3 1/2 cups ricotta cheese - lowfat okay
3 eggs
1 cup grated Parmesan cheese - lowfat okay
1/2 cup grated Romano cheese - lowfat okay
1/2 teaspoon salt
1 teaspoon black pepper
12 lasagna noodles - prepared and cooled
4 cups shredded mozzarella cheese - lowfat okay
1 cup fontina cheese
marinara/spaghetti sauce - to top
grated Parmesan cheese - to top
Directions:
Melt butter over 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 place in 3 quart mixing bowl. Add garlic, ricotta,
eggs, Parmesan, Romano, salt, and pepper to bowl. Add 1 1/2 cups of cooled cream
sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use.
Place 3 lasagna noodles in a 9" X 13" X 2" 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 degrees 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.
This recipe for Olive Garden` 5-Cheese Lasagna serves/makes 12.