Olive Garden` 5-Cheese Lasagna Recipe

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.