Olive garden 5-cheese lasagna
Yield: 12 Servings --
Ingredients:
- 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
Instructions:
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 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.) Source: Abilene Reporter-News 3/10/94 Recipe By :
