Olive Garden Lasagna

¼ c butter or margarine ½ c grated Romano cheese
¼ c all-purpose flour ½ tsp salt
2 c milk 1 tsp black pepper
¼ c oil-packed sun-dried tomatoes, minced 12 lasagna noodles
1 tsp minced garlic 4 c shredded mozzarella cheese
3-1/2c ricotta cheese 1 c fontina cheese
3 eggs Marinara/spaghetti sauce to top
1 c grated Parmesan cheese
1. Melt butter over medium heat in 1-quart saucepan.
2. Add flour and stir until well blended; cook until frothy.
3. Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
4. Cook and stir until thickened (3-4 minutes).
5. Drain and mince tomatoes and place in 3 quart mixing bowl.
6. Add garlic, ricotta eggs, Parmesan, Romano, salt and pepper to bowl.
7. Add 1-1/2 cups of cooled cream sauce and mix until well blended.
8. Place 3 lasagna noodles in a 9” x 13” x 2” lightly oiled baking dish, overlapping
slightly.
9. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and ¼ cup fontina cheese.
10. Repeat pasta and cheese layering three more times; top with remaining lasagna
noodles.
11. Spread ½ c of reserved cream sauce over top and cover lightly with aluminum foil.
12. Bake in a 350F oven for 1 hour.
13. Remove from oven and keep warm at least 30 minutes before serving.
14. Serve topped with hot marinara and Parmesan cheese.
Serves 5