*A copycat recipe of Olive Garden's Five Cheese Lasagne...great for cheese lovers and lacto vegetarians. You can make this one ahead, and serve later.YUM!
Olive Garden 5-Cheese Lasagna
Ingredients:
CREAM SAUCE: 1/4 C. Butter 1/4 C. Flour 2 C. Milk
CHEESE FILLING: 1/4 C. Sun-dried tomatoes -- oil Packed -- minced 1 tablespoon Fresh garlic -- minced 3 1/2 C. Ricotta cheese 3 Eggs 1 C. Grated Parmesan cheese 1/2 C. Grated Romano cheese 1/2 tsp. Salt 1 tsp. Black pepper OTHER: 4 C. Mozzarella cheese -- shredded 1 C. Spinach lasagna noodles or Regular if unavailable Marinara sauce -- as desired Extra Parmesan cheese Freshly grated
Preparation: 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 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.)
