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Olive Garden 5-Cheese Lasagna

Author/Submitted by: Abilene Reporter-News 3/10/94
Servings: 12
Categories: Cheese / Pasta


1/4  cup  Butter
1/4  cup  Flour
2  cups  Milk

1/4  cup  Sun-dried tomatoes, oil packed, 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

4  cups  Mozzarella cheese, shredded
1  cup  Lasagna noodles, spinach or egg
    Marinara sauce, as desired
    Parmesan cheese, freshly grated

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.)

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