Olive Garden 5-Cheese Lasagna

Ready in 1h

Try this Olive Garden 5-Cheese Lasagna recipe, or contribute your own.


1/2 c Romano cheese; Grated
Parmesan cheese; Extra, Freshly grated
1/4 c Sun-dried tomatoes in oil
1 c Spinach lasagna noodles; or Regular if unavailable
1 ts Black pepper
4 c Mozzarella cheese; Shredded
2 c milk
3 Eggs
1 c Grated Parmesan cheese
1/4 c Butter
1/4 c Flour
1 tb Fresh garlic; minced
Marinara sauce; as desired
Packed; minced
3 1/2 c Ricotta cheese
1/2 ts Salt

Original recipe makes 12



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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Calories Per Serving: 432 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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