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Category: Pasta
Prep Time: Cook Time: Total Time:
Cream Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
Cheese Filling
1/4 cup sun-dried tomato packed in oil, 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 spinach lasagna noodles or 1 cup regular lasagna noodle, if unavailable
Marinara sauce, as desired
Extra parmesan cheese, freshly grated
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 13x9 inch 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; 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. Serves 12
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5-CHEESE LASAGNA - Olive Garden
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Category: Pasta
Prep Time: Cook Time: Total Time:
Cream Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
Cheese Filling
1/4 cup sun-dried tomato packed in oil, 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 spinach lasagna noodles or 1 cup regular lasagna noodle, if unavailable
Marinara sauce, as desired
Extra parmesan cheese, freshly grated
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 13x9 inch 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; 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. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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