Olive Garden's Five-Cheese Lasagna

Ingredients:

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

1/4 cup oil-packed sun-dried tomatoes, minced

1 tablespoon garlic, minced

3 1/2 cups ricotta cheese

3 eggs, at room temperature

1 cup grated Parmesan cheese

1/2 cup grated Romano cheese

1/2 teaspoon salt

1 teaspoon crushed black pepper

12 lasagna noodles, prepared as directed and then cooled

4 cups shredded mozzarella cheese

1 cup fontina cheese

marinara/spaghetti sauce, for top

grated Parmesan cheese, for top

Directions:

In a medium saucepan, melt butter over medium heat. 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, about 3-4 minutes. Refrigerate while mixing other ingredient.

Drain and mince tomatoes and place in a 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. Refrigerate, reserving 1/2 cup for later use.

Place 3 lasagna noodles in a 9" x 13" 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 laying 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 at 350 degrees for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara sauce and Parmesan cheese. Yields 12 servings.

Note: This can be prepared and refrigerated a day before baking if desired.