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    Default Olive Garden 5-Cheese Lasagna Recipe

    CREAM SAUCE:

    1/4 cup Butter
    1/4 cup Flour
    2 cups Milk

    CHEESE FILLING:

    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

    OTHER:

    4 cups Mozzarella cheese -- shredded
    1 cup Spinach lasagna noodles or Regular if unavailable

    Marinara sauce -- as desired
    Extra Parmesan cheese Freshly grated

    Preparation Instructions: 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. Placeother 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 350F 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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