Olive Garden 5 Cheese Lasagna

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Servings: 4 servings Difficulty: Advanced
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A rich, creamy vegetarian lasagna featuring five cheeses and sun-dried tomatoes, baked to golden perfection.
Olive Garden 5 Cheese Lasagna recipe image

This vegetarian lasagna is a comforting homage to Olive Garden’s famous five-cheese dish. It combines a silky béchamel sauce with a robust filling of ricotta, Parmesan, Romano, mozzarella, and fontina, accented by savory sun-dried tomatoes and garlic. The layers of tender lasagna noodles are baked until bubbly and golden, creating a dish that is both indulgent and satisfying. Perfect for family dinners, potlucks, or whenever you crave a hearty Italian meal without the meat. The creamy texture and deep cheese flavors make it a crowd-pleaser that freezes well for future meals.

Olive Garden 5 Cheese Lasagna recipe image
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Olive Garden 5 Cheese Lasagna

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 212.6

Description

This vegetarian lasagna is a comforting homage to Olive GardenâÂÂs famous five-cheese dish. It combines a silky béchamel sauce with a robust filling of ricotta, Parmesan, Romano, mozzarella, and fontina, accented by savory sun-dried tomatoes and garlic. The layers of tender lasagna noodles are baked until bubbly and golden, creating a dish that is both indulgent and satisfying. Perfect for family dinners, potlucks, or whenever you crave a hearty Italian meal without the meat. The creamy texture and deep cheese flavors make it a crowd-pleaser that freezes well for future meals.

Directions

  1. Melt butter in a heavy 1-quart saucepan over medium heat.
  2. Add flour and stir constantly until well-blended and the mixture becomes frothy.
  3. Gradually add milk, stirring constantly with a wire whisk as the mixture comes to a simmer.
  4. Cook and stir until the sauce thickens, about 3-4 minutes. Remove from heat and chill while preparing other ingredients.
  5. In a 3-quart mixing bowl, combine ricotta cheese, eggs, Parmesan cheese, Romano cheese, salt, pepper, minced sun-dried tomatoes, and minced garlic.
  6. Add 1 1/2 cups of the cooled cream sauce to the cheese mixture and mix until well blended.
  7. Cook lasagna noodles according to package directions until al dente.
  8. Drain noodles and cool under cold running water. Drain thoroughly.
  9. Preheat oven to 350°F (175°C). Lightly oil a 9x13x2 inch baking dish.
  10. Place 3 lasagna noodles in the bottom of the baking dish, overlapping slightly.
  11. Spread 1 1/2 cups of the cheese filling over the noodles.
  12. Sprinkle with 1 cup of mozzarella cheese and 1/4 cup of fontina cheese.
  13. Repeat the layering of noodles, cheese filling, and cheese mixture three more times.
  14. Top with the remaining 3 lasagna noodles.
  15. Spread the reserved 1/2 cup of cream sauce evenly over the top layer of noodles.
  16. Cover the dish lightly with foil.
  17. Bake for 1 hour.
  18. Remove from oven and let stand for at least 30 minutes before serving to allow the lasagna to set.
  19. Serve topped with hot marinara sauce and freshly grated Parmesan cheese.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 212.6kcal
% Daily Value *
Total Fat 13.5g21%
Saturated Fat 8.5g43%
Cholesterol 34.6mg12%
Sodium 144.8mg7%
Total Carbohydrate 17.4g6%
Dietary Fiber 0.4g2%
Sugars 6.1g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, five cheese, vegetarian, italian, olive garden, copycat, ricotta, mozzarella, fontina, parmesan, romano, sun-dried tomatoes, bechamel, baked pasta, comfort food, family dinner, cheese lasagna, homemade, easy dinner, meal prep
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