Copy Cat Recipe: Olive garden 5 Cheese Lasagna
Its gonna take about 2 hours to make all told, half that being the
baking time. But its darn good and well worth the effort. This should
serve 8-9 but at my house its more like myself and whoever manages to
get there before I do!
Here is what you will need:
1 cup of lasagna noodles, spinach noodles are great if you can find them.
4 cups of shredded mozzarella
1/2 cup fontina cheese
2 cups Parmesan cheese (half for the filling and half to go on top
just before you cook)
Marinara sauce to taste (preggo or ragu works fine for this)
For the filling:
3 eggs
1/4 cup of sun dried tomatoes (in oil)
3 1/2 cups of ricotta cheese
1/2 cup of romano cheese
1 tablespoon of garlic chopped fine
1/2 teaspoon of salt
1 teaspoon of pepper
For the sauce:
1/4 cup butter
1/4 cup flour
2 cups of milk
Ok so here’s how to put it together:
1. Melt the butter over medium heat in a heavy saucepan.
2. Add the flour and stir till well blended; cook until frothy and
light brown Tip: don’t let it brown too much or the sauce will not
thicken properly (more brown = less thickening power but more flavor)
3. Add the milk, stirring constantly with a whisk until the mixture
comes to a simmer.
4. Cook until thickened (3-4 minutes) don’t forget to stir! This will
scorch very easily.
5. Remove from heat and chill it in the fridge while we make the rest
of the dish.
6. In a large mixing bowl add the romano, ricotta and half of the
parmesan cheese
7. Drain the oil and finely chop the tomatoes.
8. Chop up the garlic.
9. Add the tomatoes and garlic to the cheese mixture.
10. Add 1 and 1/2 cups of the chilled cream sauce and mix it until well blended.
11. Put it in the fridge to chill, reserving 1/2-cup for later use.
12. Cook your lasagna noodles as the package directs you to.
13. Now is a good time to preheat your oven to 350F
14. Once the lasagna has finished place a slightly overlapping layer
in a 9×13 lightly oiled baking dish make sure it is about 2 inches
deep or more.
15. Spread 1 1/2 cups cheese filling over noodles. Sprinkle with 1 cup
of mozzarella and half of the fontina cheese.
16. Add another layer of pasta and cheese then top with remaining
three lasagna noodles.
17. Spread 1/2 cup of the reserved cream sauce over the top then
sprinkle the remaining parmesan and cover lightly with foil.
18. Bake for 1 hour at 350F.
19. In the last 10 mins remove the foil so the cheese will brown up a bit.
