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Rating: 4.0/5 (23 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 456
% Daily Value**
Total Fat 28g
Saturated Fat 17g
Unsaturated Fat 1g
Cholesterol 158mg
Sodium 431mg
Total Carbohydrate 16g
Dietary Fiber 1g
Sugars 3g
Protein 35g
Vitamin A  20%Vitamin C  5%
Calcium  87%Iron  7%
Potassium  9%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Olive Garden 5-Cheese Lasagna

Date Added: June 11, 2009


1/4 cup Butter
1/4 cup Flour
2 cups Milk
1/4 cup Sun Dried Tomato minced
1 tablespoon Clove Of Garlic minced
3 1/2 cups Ricotta Cheese
3 Eggs
1 cup Parmesan Cheese grated
1/2 cup Romano Cheese grated
1/2 teaspoon Salt
1 teaspoon Pepper
4 cups Mozzarella Cheese shredded
1 cup Spinach Lasagna Noodles
Marinara Sauce as desired
tablespoon Parmesan Cheese extra freshly grated
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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).

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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.
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