Olive Garden 5-cheese Lasagnacheese, pasta 1 cream sauce: 1/4 cup butter 1/4 cup flour 2 cup milk 1 cheese filling: 1/4 cup sun-dried tomatoes -- oil 1 packed -- minced 1 tablespoon fresh garlic -- minced 3 1/2 cup ricotta cheese 3 eggs 1 cup grated parmesan cheese 1/2 cup grated romano cheese 1/2 teaspoon salt 1 teaspoon black pepper 1 other: 4 cup mozzarella cheese -- 1 shredded 1 cup spinach lasagna noodles or 1 regular if unavailable 1 marinara sauce -- as 1 desired 1 extra parmesan cheese 1 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 : |
