Olive garden 5-cheese lasagna
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----norma wrenn npxr56a---- | ||
| Cream sauce: | ||
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| 2 | cups | Milk |
| Cheese filling: | ||
| ¼ | cup | Sun-dried tomatoes; oil |
| Packed; minced | ||
| 1 | tablespoon | Fresh garlic; minced |
| 3½ | cup | Ricotta cheese |
| 3 | Eggs | |
| 1 | cup | Grated parmesan cheese |
| ½ | cup | Grated romano cheese |
| ½ | 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 1-½ cups of cooled cream sauce and mix until well blended. Refrigerate, reserving ½-cup for later use.
Cook lasagna noodles according to package directions.
Cool under cold water and drain. Place 3 lasagna noodles ina 9x13x2 lightly oiled baking dish, overlapping slightly. Spre+ad 1-½ cups cheese filling over noodles; sprinkle with one cup mozzarella and ¼-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread ½-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.) Source: Abilene Reporter-News 3/10/94