Olive Garden 5-Cheese Lasagna

           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.)


Yield: 12 Servings