Olive Garden 5 Cheese Lasagna Copycat Recipe
Indulge in the rich and irresistible flavors of the Olive Garden 5 Cheese Lasagna Copycat Recipe—your ultimate comfort food creation! Featuring a medley of creamy ricotta, gooey mozzarella, sharp Parmesan, bold Romano, and buttery Fontina cheeses, this layered masterpiece is a cheese lover's dream come true. Nestled between tender lasagna noodles and smothered in zesty marinara sauce, each layer bursts with authentic Italian-inspired goodness. Perfectly seasoned with fresh parsley, a hint of salt, and black pepper, this oven-baked dish achieves a golden, bubbly top that’s equally inviting and delicious. Ready in just over an hour, it's perfect for family dinners, special occasions, or anytime you crave restaurant-quality lasagna made in the comfort of your own kitchen. Let this homemade homage to Olive Garden’s signature dish become your new go-to recipe for satisfying, crowd-pleasing indulgence!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 15 oz Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Romano cheese, grated
- 1 cup Fontina cheese, shredded
- 1 large Egg
- 4 cups Marinara sauce
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, 0.5 cup of grated Parmesan cheese, 0.5 cup of grated Romano cheese, 0.5 cup of Fontina cheese, the egg, salt, black pepper, and parsley. Mix until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Place 4 lasagna noodles over the marinara sauce, slightly overlapping them to create a full layer.
Spread one-third of the cheese mixture evenly over the noodles.
Top with 1 cup of marinara sauce and sprinkle with a light layer of shredded mozzarella cheese.
Repeat the layers two more times, finishing with a final layer of marinara sauce and the remaining mozzarella, Parmesan, Romano, and Fontina cheeses evenly sprinkled over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden on top.
Allow the lasagna to rest for 10-15 minutes before cutting into servings. Garnish with chopped fresh parsley for added flavor and presentation.
Nutrition Facts
Calories |
5820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.2 g | 332% | |
| Saturated Fat | 148.1 g | 740% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 10528 mg | 458% | |
| Total Carbohydrate | 573.8 g | 209% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 48.5 g | ||
| Protein | 326.0 g | 652% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 7649 mg | 588% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2255 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
