Olive Garden 5-Cheese Lasagna

Recipe Ingredients

		Cream Sauce
1/4 cup	49g / 1.7oz	Butter
1/4 cup	15g / 0.5oz	Flour
2 cups	474ml	Milk
		Cheese Filling
1/4 cup	59ml	Sun-dried tomatoes - oil
		Packed - minced
1 tablespoon	15ml	Fresh garlic - minced
3 1/2 cups	511g / 18oz	Ricotta cheese
3		Eggs
1 cup	146g / 5.1oz	Grated parmesan cheese
1/2 cup	73g / 2.6oz	Grated Romano cheese
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Black pepper
		Other
4 cups	584g / 20oz	Mozzarella cheese - shredded
1 cup	237ml	Spinach lasagna noodles or
		Regular if unavailable
		Marinara sauce - as desired
		Extra parmesan cheese
		Freshly grated

Recipe Instructions

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 350F and bake for 1 hour.

Source:
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.) Abilene Reporter-News 3/10/94

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