Olive Garden Five Cheese Lasagna

Olive Garden Five Cheese Lasagna is a  meatless dish can be made ahead of time, and be reheated later. This is the perfect dish when you want a filling, and vegetarian meal.   Olive Garden Recipes are very popular, you can make copycat recipes that taste just like the Olive Garden at home. The five cheese lasagna makes for a hearty dinner.

Olive Garden five cheese lasanga<

Olive Garden Five Cheese Lasagna

Olive Garden Five Cheese Lasagna

  • Author:
  • Recipe Type: Casserole Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Pasta Recipes
  • Prep time:30 minutes
  • Cook time:1 hour
  • Serves: 10
Olive Garden Five Cheese Lasagna

Lasagna is always a wonderfully yummy treat, just add salad and bread and you have a full meal!


  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/4 cup Sun-dried tomatoes, oil packed and minced
  • 1 tablespoon minced fresh garlic
  • 3 and 1/2 cups ricotta cheese
  • 3 eggs
  • 1 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • OTHER:
  • 4 cups shredded mozzarella cheese
  • 1 cup spinach lasagna noodles (or regular if spinach is unavailable)
  • 1/4 cup fontina cheese
  • marinara sauce as desired
  • extra Parmesan cheese, freshly grated


To make sauce, melt butter over 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 tomatoes. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 and 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 and 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 degrees 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 for a day before baking if desired)

The five uses of the cheese are:

Filling: ricotta, Parmesan, Romano

Lasagna: mozzarella

Finishing: Romano

I know technically this is only four cheeses, but they make five appearances.

Yield: 16 servings

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  • Kerrycampbell43

    This is the best lasagna EVER! Even my husband who isn’t a big lasagna eater loved this recipe.

  • Christine

    the fontina was left out of the ingredient list.
    Thanks for letting me know. I have put it back into the ingredient list ~Stephanie