Copycat Olive Garden 5 Cheese Lasagna

Copycat Olive Garden 5 Cheese Lasagna

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When it comes to lasagna-the more cheese the better!

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Serving Size / Yield

8 servings

Ingredients

  • 4 C. mozzarella cheese, shredded
  • 1 C. fontina cheese
  • 1 C. lasagna noodles
  • marinara sauce
  • Parmesan cheese
  • Sauce:
  • 1/4 C. butter
  • 1/4 C. flour
  • 2 cups milk
  • Filling:
  • 1/4 C. sun-dried tomatoes, minced
  • 1 Tbs. garlic, minced
  • 3 1/2 C. ricotta cheese
  • 3 eggs
  • 1 C. Parmesan cheese, grated
  • 1/2 C. Romano cheese, grated
  • 1/2 tsp. salt
  • 1 tsp. black pepper

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Directions


  1. For the sauce: melt butter over medium heat.

  2. Add flour and stir until well blended.

  3. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes).

  4. Chill while mixing other ingredients.

  5. Drain and mince tomatoes and garlic.

  6. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.

  7. Add 1-1/2 cups of cooled cream sauce and mix until well blended.

  8. Refrigerate, reserving 1/2 cup.

  9. Cook lasagna noodles.

  10. Place 3 lasagna noodles in a 9x13x2 oiled baking dish, overlapping slightly.

  11. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.

  12. Repeat pasta and cheese layers three times; top with remaining three lasagna noodles.

  13. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.

  14. Preheat oven to 350 degrees and bake for 1 hour.

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