Cooking Index - Cooking Recipes & IdeasOlive Garden 5-Cheese Lasagna Recipe - Cooking Index

Olive Garden 5-Cheese Lasagna

Type: Pasta
Serves: 12 people

Recipe Ingredients

  Cream Sauce
1/4 cup 49g / 1.7ozButter
1/4 cup 15g / 0.5ozFlour
2 cups 474mlMilk
  Cheese Filling
1/4 cup 59mlSun-dried tomatoes - oil
  Packed - minced
1 tablespoon 15mlFresh garlic - minced
3 1/2 cups 511g / 18ozRicotta cheese
3   Eggs
1 cup 146g / 5.1ozGrated parmesan cheese
1/2 cup 73g / 2.6ozGrated Romano cheese
1/2 teaspoon 2.5mlSalt
1 teaspoon 5mlBlack pepper
  Other
4 cups 584g / 20ozMozzarella cheese - shredded
1 cup 237mlSpinach 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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