Restaurant Recipes

Olive Garden Five-Cheese Lasagna

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Cream Sauce

  • 1/4 cup butter
  • 1/4 cup all-purpose 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


  • 4 cups mozzarella cheese, shredded
  • 1 cup spinach lasagna noodles or regular if unavailable
  • Marinara sauce, as desired
  • Extra Parmesan cheese, freshly grated


Cream Sauce

  1. Melt butter with medium heat in heavy 1 quart saucepan. Add flour and stir until well-blended; cook until frothy.
  2. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes).
  3. Chill while mixing other ingredients.

Cheese Filling

  1. Drain and mince tomatoes and garlic.
  2. Place other cheese filling ingredients in a 3 quart mixing bowl with tomatoes and garlic.
  3. Add 1 1/2 cups cooled cream sauce and mix until well blended.
  4. Refrigerate, reserving 1/2 cup for later use.
  5. Cook lasagna noodles according to package directions.
  6. Cool under cold water and drain. Place 3 lasagna noodles in a 9 x 13 x 2 inch lightly oiled baking dish, overlapping slightly.
  7. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese.
  8. 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.
  9. Heat oven to 350 degrees F and bake for 1 hour.
  10. Remove from oven and keep warm at least 30 minutes before serving.
  11. Serve topped with hot marinara and Parmesan cheese.


(Can be refrigerated a day before baking if desired.)

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