Olive Garden 5-Cheese Lasagna (Copycat Recipe) - cooking recipe

Ingredients
    CREAM SAUCE
    1/4 cup butter
    1/4 cup flour
    2 cups milk
    CHEESE FILLING
    1/4 cup sun-dried tomato packed in oil, minced
    1 tablespoon fresh garlic, minced
    3 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 mozzarella cheese, shredded
    1 cup spinach lasagna noodles or 1 cup regular lasagna noodle, if unavailable
    marinara sauce, as desired
    extra parmesan cheese, freshly grated
Preparation
    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; 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.

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