Olive Garden Lasagna
Instructions:
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 cup oil-packed sun-dried tomatoes - minced
- 1 tablespoon minced garlic
- 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
- 12 lasagna noodles
- 4 cups shredded mozzarella cheese
- 1 cup fontina cheese
- Marinara/spaghetti sauce - to top
- Melt butter over medium heat in 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).
- Drain and mince tomatoes and place in 3 quart mixing bowl.
- Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl.
- Add 1 1/2 cups of cooled cream sauce and mix until well blended.
- Place 3 lasagna noodles in a 9\" X 13\" X 2\" 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 aluminum foil.
- Bake in a 350 degree oven for 1 hour.
- Remove from oven and keep warm at least 30 minutes before serving.
- Serve topped with hot marinara and Parmesan cheese.