Olive Garden Five Cheese Lasagna
Creamsauce:
1/4 c Butter
1/4 c Flour
2 c Milk
Cheese filling:
1/4 c Sun-dried tomatoes; oil
Packed; minced
1 Tbsp Fresh garlic; minced
3 1/2 c Ricotta cheese
3 Eggs
1 c Grated parmesan cheese
1/2 c Grated romano cheese
1/2 tsp Salt
1 tsp Black pepper
Other:
4 c Mozzarella cheese; shredded
1 c Spinach lasagna noodles or Regular if unavailable
Marinara sauce; as desired
Extra parmesan cheese
Freshly grated

To make sauce melt butter with 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 garlic.
Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.
Cook lasagna noodles according to package directions. Cool under cold water and drain.
Place 3 lasagna noodles in a 9x13x2 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 creamsauce over top and cover lightly with foil.
Preheat oven to 350F ~ 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.)
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Olive Garden Florentine Lasagna
1 lb fresh spinach
1 lb Fresh mushrooms -- chopped coarsely
1 c Onion -- chopped
1 clove Garlic -- minced
2 Tbsp Olive oil
3 c Ricotta cheese
1 2/3 c Parmesan cheese -- divided
1 Egg
1/2 tsp Salt
1/2 tsp Black pepper
3/4 tsp Dried basil
3/4 tsp Dried oregano
16 Lasagna noodles
4 1/2 c Mozzarella cheese -- shredded
Marinara sauce or tomato-Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely.
Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool.
Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl.
Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.
Cook lasagna according to package directions; rinse under cool water and drain thoroughly.
Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly.
Top with 2 c of spinach filling. Sprinkle w with 1-1/2 c shredded cheese and 1/3 c Parmesan.
Repeat layering two more times and top with remaining four lasagna strips.
Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.
Preheat oven to 350F and bake, covered, for 1 hour.
Remove from oven and keep warm at least 30 minutes before cutting.
Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)

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