Olive Garden 5-Cheese Lasagna
From jlophoenixrising 16 years agoIngredients
- Cream Sauce: shopping list
- 1/4 Cup butter shopping list
- 1/4 Cup flour shopping list
- 2 Cup milk shopping list
- cheese Filling: shopping list
- 1/4 Cup sun-dried tomatoes-oil packed-minced shopping list
- 1 Tbsp fresh garlic-minced shopping list
- 3 1/2 Cup ricotta cheese shopping list
- 3 eggs shopping list
- 1 Cup grated parmesan cheese shopping list
- 1/2 Cup grated romano cheese shopping list
- 1/2 tsp salt shopping list
- 1 tsp pepper shopping list
- Other: shopping list
- 4 Cup mozzarella cheese-shredded shopping list
- 1 1/2 Cup Fontina cheese-shredded shopping list
- marinara sauce-as desired shopping list
- Extra parmesan cheese-freshly grated shopping list
How to make it
- To make sauce: melt butter on medium heat in a heavy 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture starts to simmer. Cook and stir until thickened (about 3-5 minutes).
- Preheat oven to 350.
- Chill while you mix your other ingredients.
- Drain and mince your sun-dried tomatoes and your garlic.
- Place other cheese 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.
- Coo lasagna noodles as package directs (salt your water) Cool under water and drain.
- Place 3 noodles in a 9x13 lightly oiled. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese. Repeat this process three more times-top with 3 noodles-spread 1/2 cup reserved cream sauce over top and lightly cover with foil.
- Bake for 1 hour.
- Remove from oven and let sit 30 minutes before serving.
- Serve with hot marinara and parmesan cheese.
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