Olive Garden 5-Cheese Lasagna

By á-347

This is a great dupe for Olive Garden's 5-Cheese Lasagna, and with mozzarella, fontina, romano, parmesan, and ricotta cheeses, you can be sure it lives up to its cheesy namesake!

Ingredients

• CREAM SAUCE:
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• CHEESE FILLING:
• 1/4 cup sun-dried tomatoes packed in oil packed, drained and 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 pepper
• ASSEMBLY:
• 1 package lasagna noodles, cooked and drained.
• 4 cups mozzarella cheese, shredded
• 1 1/2 cups fontina cheese, shredded
• Marinara sauce, as desired
• Extra parmesan cheese, freshly grated

Details

Servings 8
Preparation time 15mins
Cooking time 105mins

Preparation

Step 1

Preheat oven to 350°F.

SAUCE:
Melt butter on medium heat in a heavy 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture starts to simmer. Cook and stir until thickened (about 3 to 5 minutes). Remove from heat and let cool.

CHEESE FILLING:
Drain and mince your sun-dried tomatoes and your garlic. Place other 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.

ASSEMBLY:
Cool lasagna noodles as package directs (salt your water) Cool under water and drain.

Place 3 noodles in a 9x13 lightly oiled baking dish. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese. Repeat this process three more times. Top with 3 more noodles and spread 1/2 cup reserved cream sauce over top and lightly cover with foil.

Bake for 1 hour. Remove from oven and let sit 30 minutes before serving.