Olive Garden Five Cheese Lasagna

Olive Garden Five Cheese Lasagna is a  meatless dish can be made ahead of time, and be reheated later. This is the perfect dish when you want a filling, and vegetarian meal.   Olive Garden Recipes are very popular, you can make copycat recipes that taste just like the Olive Garden at home. The five cheese lasagna makes for a hearty dinner.

Olive Garden five cheese lasanga<

Olive Garden Five Cheese Lasagna

Image coming soon

Olive Garden Five Cheese Lasagna

Make the classic Olive Garden Five Cheese Lasagna at home.
4.75 from 4 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Recipes
Servings: 16
Calories: 392kcal

Ingredients

Cream Sauce

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 2 cups milk

Cheese Filling

  • 1/4 cup Sun-dried tomatoes s, oil packed and minced
  • 1 tablespoon garlic minced
  • 3 1/2 cups ricotta
  • 3 eggs
  • 1 cup Parmesan cheese grated
  • 1/2 cup Romano cheese grated
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper

Remaining Ingredients

  • 4 cups mozzarella cheese shredded
  • 1 cup lasanga noodles spinach
  • 1/4 cup fontina cheese
  • 48 ounces marina sauce
  • Parmesan cheese grated - for garnish

Instructions

  • To make sauce, melt butter over 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 tomatoes. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 and 1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.


    Yield: 16 servings
  • 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 and 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 degrees 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 for a day before baking if desired)
    The five uses of the cheese are:
    Filling: ricotta, Parmesan, Romano
    Lasagna: mozzarella
    Finishing: Romano
    I know technically this is only four cheeses, but they make five appearances.

Nutrition

Calories: 392kcal | Carbohydrates: 26g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 955mg | Potassium: 529mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1090IU | Vitamin C: 6.8mg | Calcium: 429mg | Iron: 2.6mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares