Olive Garden Alfredo Fettuccine

By á-30

Ingredients

• * Sauce:
• 1 * 1 pint heavy cream
• 1/2 * 1/2 cup butter
• 2 * 2 tablespoons cream cheese
• 3/4 * 3/4 cup parmesan cheese
• 1 * 1 teaspoon garlic powder
• * Filling:
• 1/4 * 1/4 Sun-dried tomatoes -- oil Packed -- minced
• 1 * 1 tb Fresh garlic -- minced
• 3 1/2 * 3 1/2 Ricotta cheese
• 3 * 3 Eggs
• 1 * 1 Grated Parmesan cheese
• 1/2 * 1/2 Grated Romano cheese
• 1/2 * 1/2 ts Salt
• 1 * 1 t Black pepper
• * Other:
• 4 * 4 Mozzarella cheese -- Shredded
• 1 * 1 Spinach lasagna noodles or Regular if unavailable
• * sauce -- as Desired
• * Parmesan cheese Freshly grated

Preparation

Step 1

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is
melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for
15- 20 minutes on low. Season with a little salt and pepper. 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.)