Olive Garden 5 Cheese Lasagna

Olive Garden 5 Cheese Lasagna

4 February, 2009 || Casseroles, CopyKat Recipes, Pasta
This meatless dish can be made ahead of time, and be reheated later.  The five cheese make for a hearty dinner.
CREAM SAUCE:

1/4 C. Butter
1/4 C. Flour
2 C. Milk

CHEESE FILLING:

1/4 C. Sun-dried tomatoes — oil Packed — minced
1 tablespoon Fresh garlic — minced
3 1/2 C. Ricotta cheese
3 Eggs
1 C. Grated Parmesan cheese
1/2 C. Grated Romano cheese
1/2 tsp. Salt
1 tsp. 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 9×13x2 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.)

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