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5-Cheese Lasagna

Make Olive Garden 5-Cheese Lasagna at home with Butter, Flour, Milk, Sun Dried Tomatoes Oil, and Fresh Garlic Minced. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 1/4 cup
• 2 cup
• 1/4 cup
• 1 tbsp
• 3 1/2 cup
• 1 cup
• 1/2 cup
• 1/2 tsp
• 4 cup
• 1 cup

Method (preview)

1. 1

   To make sauce melt butter with medium heat in heavy, 1 quart saucepan.

2. 2

   Add flour and stir until well-blended; cook until frothy.

3. 3

   Add milk, stirring constantly with wire whisk as mixture comes to a simmer.

4. 4

   Cook and stir until thickened (3-4 minutes).

5. 5

   Chill while mixing other ingredients.

6. 6

   Drain and mince tomatoes and garlic.

7. 7

   Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.

8. 8

   Add 1-1/2 cups of cooled cream sauce and mix until well blended.

9. 9

   Refrigerate, reserving 1/2-cup for later use.

10. 10

    Cook lasagna noodles according to package directions.

11. 11

    Cool under cold water and drain.

12. 12

    Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.

13. 13

    Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.

14. 14

    Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.

15. 15

    Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.

16. 16

    Preheat oven to 350~ and bake for 1 hour.

17. 17

    Remove from oven and keep warm at least 30 minutes before serving.

18. 18

    Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.) Source

19. 19

    Abilene Reporter-News 3/10/94