I only make this when I am really trying to impress someone! It takes a lot of time and it is a little costly to make. I love this lasagna with my favorite Arrabbiata Sauce recipe.
Olive Garden's Five Cheese Lasagna
Prep time
Cook time
Total time
Author: Olive Garden
Serves: 6-8
Ingredients
- ¼ c butter OR margarine
- ¼ c all-purpose flour
- 2 c milk - low-fat okay
- ¼ c oil-packed sun-dried tomatoes - minced
- 1 T minced garlic
- 3 ½ c ricotta cheese
- 3 eggs
- 1 c grated Parmesan cheese
- ½ c grated Romano cheese
- ½ t salt
- 1 t black pepper
- 12 lasagna noodles - prepared as directed, cooled
- 4 c shredded mozzarella cheese
- 1 c fontina cheese
- marinara/spaghetti sauce - to top
- grated Parmesan cheese - to top
Instructions
- Melt butter over 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). Refrigerate while mixing other ingredients.
- Drain and mince tomatoes and place in 3 quart mixing bowl. Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl. Add 1½ cups of cooled cream sauce and mix until well blended. Refrigerate, reserving ½ cup for later use.
- Place 3 lasagna noodles in a 9" X 13" X 2" lightly oiled baking dish, overlapping slightly. Spread 1½ cups cheese filling over noodles; sprinkle with one cup mozzarella and ¼ cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread ½ cup of reserved cream sauce over top and cover lightly with aluminum foil.
- Bake in a 350 degree oven for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese.
Recipe and photo from: Olivegarden.com
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