[Anonymous]

Olive Garden Five Cheese Lasagna

Creamsauce:

1/4 c Butter
1/4 c Flour
2 c Milk

Cheese filling:

1/4 c Sun-dried tomatoes; oil
Packed; minced
1 tb Fresh garlic; minced
3 1/2 c Ricotta cheese
3 Eggs
1 c Grated parmesan cheese
1/2 c Grated romano cheese
1/2 ts Salt
1 ts Black pepper

Other:

4 c Mozzarella cheese; shredded
1 c Spinach lasagna noodles or Regular if unavailable
Marinara sauce; as desired
Extra parmesan cheese
Freshly grated

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 creamsauce over top and cover lightly with foil.

Preheat oven to 350F ~ 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.)