Olive Garden 5-Cheese Lasagna (Copycat Recipe)

READY IN: 2hrs
Recipe by Teresa M

Really good lasagna! If you love Olive Garden's 5-cheese lasagna then you'll love this one! We like it with 1/2 lb. ground beef and 1/2 lb. Italian sausage in it.

Top Review by Aric Ross

This was one of the most distinguished and satisfying lasagnas I have had. The variety of cheeses combined with a stove-top cream come together in a flavorful burst of palate-pleasing surprises! The actual prep time and cook time of this recipe was far easier than I had expected and the ingredients should all be readily available anywhere. I chose to omit the marina sauce and just go for a cheese lasagna with only the sun dried tomatos. However, a few of my guests adore marina, so all I did was serve a side bowl of marina sauce with the lasagna and those who desired the marina could simply drizzle their servings. A wonderful recipe. Thanks so much!

Ingredients Nutrition


  1. Melt butter with medium heat in heavy 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. Chill while mixing other ingredients.
  6. Drain and mince tomatoes and garlic.
  7. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
  8. Add 1-1/2 cups of cooled cream sauce and mix until well blended.
  9. Refrigerate, reserving 1/2-cup for later use.
  10. Cook lasagna noodles according to package directions.
  11. Cool under cold water and drain.
  12. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
  13. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
  14. Repeat pasta and cheese layering; top with remaining three lasagna noodles.
  15. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.
  16. Preheat oven to 350 and bake for 1 hour.

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