Olive Garden 5 Cheese Lasagna Copycat Recipes

Steps:

• Place Gruyère and 1/2 cup Parmesan in large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.
• Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).
• Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth; set aside while softening noodles.
• Adjust oven rack to upper middle position and heat oven to 350 degrees. Place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.
• Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan.
• Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.

Steps:

• 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; 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 and bake for 1 hour.

Steps:

• Heat oven to 350°F Grease three 10-inch springform pans.
• In mixing bowl, stir together sifted cake flour, sugar, Hershey 's Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly.
• Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean.
• Cool for 10 minutes before you remove the cake from the pan, then cool completely on a wire rack.
• To make buttercream filling, combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.
• Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out ½ of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
• To assemble the cake, place one 10 inch cake on a large round plate or a large round cake platter. Spread half of the thinned frosting on top, frosting only the top of the cake (not the sides). Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very, very lightly).
• Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
• Place the third layer on top of the second. Frost the top with all of the butter cream that was NOT thinned. This is a thick layer of frosting so pile it on, and try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
• To serve, cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down, so that you can see some of the syrup design.
• NOTE: The frosting seems more authentic if you let it set up (sit out) for an hour at room temperature. Wrap the sides lightly with foil to keep the cake from drying out as well.

Steps:

• Steam spinach until tender then press out excess moisture and chop coarsely. Mix mushrooms, onions and garlic and saute 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 then rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 cups spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara sauce over top (make sure all noodles have sauce on them so they don't dry out) and cover tightly with foil.
• Preheat oven to 350F and bake, covered, for 1 hour. Turn oven off and allow lasagna to sit for at least 30 minutes before removing from oven. Allow 10 minutes wait time before cutting. Top with extra Parmesan cheese. (Can be refrigerated for up to a day in advance of baking, if desired.).

Steps:

• BOIL ravioli as indicated on packaging.
• COOK chicken in skillet 3-4 minutes
• ADD everything to skillet.
• HEAT to boiling, then reduce to simmer.
• SERVE.