Olive Garden 5-Cheese Lasagna
Try this Olive Garden 5-Cheese Lasagna recipe, or contribute your own. "Cheese" and "Pasta" are two of the tags cooks chose for Olive Garden 5-Cheese Lasagna.
Yield: 12 Ready in 1 hours
15 people trying soon
|1/2 cRomano cheese; Grated|
|Parmesan cheese; Extra, Freshly grated|
|1/4 cSun-dried tomatoes in oil|
|NORMA WRENN NPXR56A|
|1 cSpinach lasagna noodles; or Regular if unavailable|
|1 tsBlack pepper|
|4 cMozzarella cheese; Shredded|
|1 cGrated Parmesan cheese|
|1 tbFresh garlic; minced|
|Marinara sauce; as desired|
|3 1/2 cRicotta cheese|
Olive Garden 5-Cheese Lasagna Preparation
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 :
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