Olive Garden's. 5-Cheese Lasagna
Submitted By : Robbie
Serves : 12

1/4 cup butter or margarine
1/4 cup flour
2 cups milk - lowfat okay
1/4 cup sun-dried tomatoes, oil-packed - minced
1 Tbsp. minced garlic
3 1/2 cups ricotta cheese - lowfat okay
3 eggs
1 cup grated Parmesan cheese - lowfat okay
1/2 cup grated Romano cheese - lowfat okay
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles - prepared and cooled
4 cups shredded mozzarella cheese - lowfat okay
1 cup fontina cheese
marinara/spaghetti sauce - to top
grated Parmesan cheese - to top

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 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.

Refrigerate, reserving 1/2 cup for later use.

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 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 a day before baking if desired.