Olive Garden Five Cheese Lasagna

• Vegetarian

• Produce

  • 1 tbsp Garlic, fresh
  • 1/4 cup Sun-dried tomatoes, oil packed and minced

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 Marinara sauce as desired

• Pasta & Grains

  • 1 cup Spinach lasagna noodles

• Baking & Spices

  • 1 tsp Black pepper
  • 1/4 cup Flour
  • 1/2 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Fontina cheese
  • 2 cups Milk
  • 4 cups Mozzarella cheese
  • 1 cup Parmesan cheese, grated
  • 1 Parmesan cheese
  • 3 1/2 cups Ricotta cheese
  • 1/2 cup Romano cheese, grated

Found on copykat.com

Description

Ingredients

• CREAM SAUCE:
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• CHEESE FILLING:
• 1/4 cup Sun-dried tomatoes, oil packed and minced
• 1 tablespoon minced fresh garlic
• 3 and 1/2 cups ricotta cheese
• 3 eggs
• 1 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• OTHER:
• 4 cups shredded mozzarella cheese
• 1 cup spinach lasagna noodles (or regular if spinach is unavailable)
• 1/4 cup fontina cheese
• marinara sauce as desired
• extra Parmesan cheese, freshly grated

Directions

• To make sauce, melt butter over 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 tomatoes. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 and 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 and 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 degrees 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 for a day before baking if desired) The five uses of the cheese are: Filling: ricotta, Parmesan, Romano Lasagna: mozzarella Finishing: Romano I know technically this is only four cheeses, but they make five appearances. Yield: 16 servings