Olive Garden’s 5-Cheese Lasagna

Olive Garden’s 5-Cheese Lasagna


1/4 cup Butter

1/4 cup Flour

2 cups Milk


1/4 cup Sun-dried tomatoes, oil packed, minced

1 tablespoon Fresh garlic, minced

3 1/2 cups Ricotta cheese

3   Eggs

1 cup Grated Parmesan cheese

1/2 cup Grated Romano cheese

1/2 teaspoon Salt

1 teaspoon Black pepper


4 cups Mozzarella cheese, shredded

1 cup Lasagna noodles, spinach or egg

Marinara sauce, as desired

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.)

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