Olive garden 5-cheese lasagna
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Olive garden 5-cheese lasagna
  Lasagna    Cheese    Pasta    Copycat  
Last updated 6/12/2012 12:45:17 AM. Recipe ID 5038. Report a problem with this recipe.
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      Title: Olive garden 5-cheese lasagna
 Categories: Cheese, Pasta, Copycat
      Yield: 12 Servings
 
           -----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 ts 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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Recipe ID 5038 (Apr 03, 2005)

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