** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. To make sauce melt butter with medium heat in heavy, 1 quart saucepan.
2. Add flour and stir until well-blended; cook until frothy.
3. Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
4. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients.
5. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
6. Add 1-1/2 cups of cooled cream sauce and mix until well blended.
7. Refrigerate, reserving 1/2-cup for later use.
8. Cook lasagna noodles according to package directions.
9. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
10. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
11. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
12. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.
13. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.
14. Serve topped with hot marinara and Parmesan cheese.
15. (Can be refrigerated a day before baking if desired).
Comments on Olive Garden 5-Cheese Lasagna Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Tomato, MSG, Cheese, Sulfites, Garlic allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe