Title: Olive Garden 5-Cheese Lasagna
Categories: Dried Pasta Cheese Fake
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 ina 9x13x2 lightly oiled
baking dish, overlapping slightly. Spre+ad 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