Olive Garden 5-Cheese Lasagna

Olive Garden 5-Cheese Lasagna Ingredients

NORMA WRENN NPXR56A	1/2 c Grated Romano cheese
CREAM SAUCE:	1/2 ts Salt
1/4 c Butter	1 ts Black pepper
1/4 c Flour	OTHER:
2 c Milk	4 c Mozzarella cheese --
CHEESE FILLING:	Shredded
1/4 c Sun-dried tomatoes -- oil	1 c Spinach lasagna noodles or
Packed -- minced	Regular if unavailable
1 tb Fresh garlic -- minced	Marinara sauce -- as
3 1/2 c Ricotta cheese	Desired
3 Eggs	Extra Parmesan cheese
1 c Grated Parmesan cheese	Freshly grated

Instructions for Olive Garden 5-Cheese Lasagna

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.) Source: Abilene Reporter-News 3/10/94 Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Italian

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