Olive Garden 5-Cheese Lasagna


Course : Italian
Serves: 12
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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 large 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

1 jar marinara sauce -- as desired

1 cup extra parmesan cheese freshly grated
 

Preparation / 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 ina 9x13x2 lightly oiled baking dish, overlapping slightly. Spre+ad 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. 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


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