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

Related recipes