[Anonymous]

Olive Garden Alfredo Fettuccine

8 oz Creamcheese; cut in bits
3/4 c Parmesan cheese; grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook; drain

In large saucepan combine creamcheese, Parmesan, butter and milk, stirring constantly until smooth.

Toss pasta lightly with sauce, coating well. Leftovers freeze well.

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 t 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, over lapping 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 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.)