Olive garden lasagna
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Olive garden lasagna
  Lasagna    Pasta    Copycat  
Last updated 6/12/2012 12:45:18 AM. Recipe ID 5059. Report a problem with this recipe.
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      Title: Olive garden lasagna
 Categories: Pasta, Sauces and, Copycat
      Yield: 8 Servings
 
           -WALDINE VAN GEFFEN
           -VGHC42A-----
           ALFREDO SAUCE
    1/2 lb Sweet or salted butter
     12 oz Heavy cream
           Fresh ground white pepper
  1 1/2 c  Fresh Parmesan -- grated
     18 sl Mozzarella cheese -- 1/2oz
           Ea
           RICOTTA CHEESE MIX
      1 pt Ricotta cheese
      2 oz Romano -- grated
      3 oz Mozzarella -- shredded
      2 tb Green onions -- sliced
      2 ts Fresh parsley -- chopped
    1/2 ts Salt
    1/8 ts Black pepper
    1/4 ts Dried basil
    1/4 ts Dried oregano
  1 1/4 c  Alfredo sauce -- cooled
           VEGETABLE MIX
      4 c  Broccoli florets
      2 c  Carrots; sliced 1/4" --
           -chopped
      4 c  Mushrooms  -- sliced 1/4"
      2 c  Red bell peppers  -- diced
      1 c  Green bell pepper  -- diced
      1 c  Yellow onion  -- diced
      2 c  Zucchini  -- sliced
           Lasagna strips
 
  Lay out enough dry lasagna strips in a 9x13 pan to ensure you have
  enough to make 3 full layers, with very little overlap on each layer.
  Remove the dry
  
  strips and cook according to package instructions until barely "al
  dente" and drain. ALFREDO SAUCE-Heat water to a boil in the bottom of
  a double boiler. Add butter, cream and pepper to the top pot and heat
  until butter is completely melted, then stir in Parmesan until melted
  and blended. Remove top pot and set aside to cool. Divide the sauce
  into 2 equal portions. Refrigerate 1 portion for use later. RICOTTA
  CHEESE MIX- Combine all ingredients in a bowl and blend thoroughly
  with a rubber spatula. Set asside at room temp. VEGETABLES-Combine
  all veggies and mix well. ASSEMBLY-Coat the bottom and sides of a
  9x13 baking dish with vegetable spray. Lay out cooked lasagna strips
  (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix
  evenly over the strips. Top with 8 c of veggie mix and spread out
  evenly. Lay out 9 of the mozzarella slices to cover the veggie layer.
  Repeat this layering. Top the second layer of mozzarella slices with
  lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix
  to finish. COOKING-Spray a sheet of foil with vegetable spray and
  cover the baking dish tightly with the foil, sprayed side down. Bake
  in a preheated 375~ oven for about an hour or until the internal temp
  is 165~. Remove from the oven and allow to sit for a few minutes,
  covered, before cutting and serving. Immediately prior to serving,
  heat the reserved portion of Alfredo Sauce and ladle the hot sauce
  over each slice of lasagna as it is served. Source: The Olive Garden.
  
  




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Recipe ID 5059 (Apr 03, 2005)

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