Copycat Olive Garden 5-Cheese Lasagna Recipe

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#1870

This copycat lasagna is loaded with Fontina, Mozzarella, Ricotta, Parmesan and Romano cheeses

serves/makes:

ready in:

1-2 hrs

8 reviews

ingredients

CREAM SAUCE
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk

CHEESE FILLING
1/4 cup oil-packed sun-dried tomatoes
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

OTHER
12 spinach lasagna noodles or regular if unavailable
4 cups shredded mozzarella cheese
1 cup shredded fontina cheese
extra Parmesan cheese, freshly grated

directions

Prepare the cream sauce by melting the butter in a 1-quart saucepan over medium heat. Stir in the flour until blended. Cook, stirring constantly, until bubbly.

While stirring with a wire whisk, add the milk and continue to stir until the sauce comes to a boil.

Cook and stir until thickened, about 4 minutes. Set aside to cool.

Meanwhile, drain and mince the sun-dried tomatoes.

Combine the tomatoes, garlic, ricotta, eggs, Parmesan, Romano, salt and pepper in a large mixing bowl. Add 1 1/2 cups of the cooled cream sauce and mix well to blend. Refrigerate the cheese filling and remaining cream sauce.

Cook the lasagna noodles as directed on the package. Drain.

Preheat oven to 350 degrees F.

Place three of the noodles in the bottom of a 9x13 greased baking dish. Spread 1 1/2 cups of the chilled cheese filling over the noodles. Top with 1 cup mozzarella and 1/4 cup fontina. Repeat pasta and cheese layers three more times. Top with remaining noodles.

Spread the 1/2 cup of reserved cream sauce over the top. Cover the dish with foil.

recipe tips

Make sure the cream sauce is cooled before adding to the cheese mixture to prevent cooking the eggs.

Spread the cheese filling evenly to ensure consistent flavor in every layer.

Cook the lasagna noodles until just al dente as they will continue to cook in the oven.

Covering the lasagna with foil during baking prevents the top from burning.

Letting the lasagna stand before serving helps it set and makes it easier to cut.

Use freshly grated cheeses for better melting. Pre-shredded cheese contains starch that will make the cheese clumpy or grainy.

Serve with garlic breadsticks and a green salad.

common recipe questions

Can I use a different type of pasta instead of lasagna noodles?

While traditional lasagna noodles are recommended, you can use other types of pasta sheets or some other wide noodle, but the layering will be different.

How can I tell when the lasagna is fully cooked?

The lasagna is done when the cheese is melted and bubbly, and the internal temperature reaches 165 degrees F.

Can I add meat to this lasagna?

Yes, you can add cooked ground beef, sausage, or chicken between the layers if desired.

Is there a substitute for sun-dried tomatoes?

You can omit the sun-dried tomatoes or use roasted red peppers as a substitute.

Can I prepare this lasagna ahead of time?

Yes, assemble the lasagna and refrigerate it for up to 48 hours. Bring it to room temperature before baking. Add additional liquid if it seems dry.

How should I store and reheat leftovers?

Store leftovers in the refrigerator in a covered container for up to 4 days. Reheat in the oven or microwave.

Can I freeze this lasagna?

Yes, cool the lasagna completely, cover it tightly, and freeze for up to 5 months. Thaw overnight in the refrigerator before reheating.

nutrition data

883 calories, 58 grams fat, 39 grams carbohydrates, 52 grams protein per serving.

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reviews & comments

Tonya's REVIEW:
September 25, 2017

Fantastic recipe!! Easy & delicious It is now my "go to" lasagna recipe!
smalltowncook REVIEW:
November 30, 2013

Very good and cheesy. I wouldn't say it serves 12 though. More like 6-8. It's filling but it's only being baked in a 9x13 pan. Of course your portion sizes may vary.
Guest Foodie REVIEW:
July 31, 2013

I couldn't get spinach lasanga noodles only regular so I used those. This is a great recipe and I loved the cheese filling with the sundried tomatoes.
ThePug REVIEW:
January 22, 2013

I made this today. It was very easy to make, had no problems with it, held its form very well after cutting. My problem was the taste. Was not able to taste any of the cheeses except for the ricotta. I believe it would be better to use half of the called for ricotta and perhaps replacing that half with cheeses of your choice and I would offer a side of meat sauce to go with it as it is a little on the dry side.
MuffinTopMcGee REVIEW:
June 20, 2011

This recipe was an instant hit for me and my family. My mother doesn't even make lasagna anymore! She always asks me to make this recipe for dinner or as a contribution to picnics and summer parties. This is my go-to lasagna recipe. A billion thank you's to the poster!
Guest Foodie REVIEW:
August 20, 2010

The BEST. My family loves it. I add turkey meat to mine and extra sauce. A small piece is very filling because of the amount of layer, so it's a great dish to make when planning on leftovers!Can't get enough.
Ruhyman REVIEW:
April 20, 2010

I made this for the wife as a suprise (showing off my culinary skills). She loved it and constantly asks that I prepare it again regularly.
Guest Foodie REVIEW:
January 27, 2009

One of my favorite recipes!!! I add turkey burger meat mixed with marinara sauce as a layer and it is excellent. Highly recommended!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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Copycat Olive Garden 5-Cheese Lasagna Recipe | CDKitchen.com (2024)