OLIVE GARDEN 5-CHEESE LASAGNA

      Title: OLIVE GARDEN 5-CHEESE LASAGNA
  Categories: Cheese, Pasta, Copycat
       Yield: 12 Servings
  
            -----NORMA WRENN NPXR56A----
            CREAM SAUCE:
     1/4 c  Butter
     1/4 c  Flour
       2 c  Milk
            CHEESE FILLING:
     1/4 c  Sun-dried tomatoes -- oil
            Packed -- minced
       1 tb Fresh garlic -- minced
   3 1/2 c  Ricotta cheese
       3    Eggs
       1 c  Grated Parmesan cheese
     1/2 c  Grated Romano cheese
     1/2 ts Salt
       1 ts Black pepper
            OTHER:
       4 c  Mozzarella cheese --
            Shredded
       1 c  Spinach lasagna noodles or
            Regular if unavailable
            Marinara sauce -- as
            Desired
            Extra 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.) Source: Abilene
   Reporter-News 3/10/94
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