Olive Garden 5-Cheese Lasagna

* Exported from MasterCook *

OLIVE GARDEN 5-CHEESE LASAGNA

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Serving Size : 12 Preparation Time :0:00
Categories : Cheese Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56A----
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 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 t 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 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

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