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Olive Garden Five Cheese Lasagna

Recipe from the February 2013 Newsletter

Serves 8

Photo and recipe courtesy of: I have tried this recipe and absolutely loved it, very delicious! It's a nice make-ahead meal too, so you can prep it when you have the time and then bake it for dinner. Served with salad and breadsticks, this meal is a hit for your family or to impress company. Note: If you want to add meat to your lasagna (my husband says it's not lasagna without meat) you can add 1 pound of browned ground beef or 1 pound of browned and chopped Italian sausage to the cheese filling.

extra Parmesan cheese, freshly grated
marinara sauce as desired
1/4 cup fontina cheese
1 cup regular or spinach lasagna noodles
4 cups shredded mozzarella cheese
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup grated Romano cheese
1 cup grated Parmesan cheese
3 eggs
3 1/2 cups ricotta cheese
1 tablespoon minced fresh garlic
1/4 cup sun dried tomato, oil packed and minced
2 cups milk
1/4 cup flour
1/4 cup butter

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)

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

February 2013 Newsletter

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