Olive Garden Five-Cheese Lasagna

Cream Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk

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.

Cheese Filling:
1/4 cup sun-dried tomatoes (oil packed), minced
1 tablespoon fresh garlic, minced
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

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 cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use.

Other:
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or regular if unavailable
Marinara sauce, as desired
Extra Parmesan cheese, freshly grated

Cook lasagna noodles according to package directions.

Cool under cold water and drain. Place 3 lasagna noodles in a 9 x 13 x 2-inch 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.

Heat oven to 350 degrees F 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.)