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Olive Garden Lasagna

  • 8servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Alfredo Sauce:

  3. 1 cup butter

  4. 1 1/2 cups heavy or whipping cream

  5. 1/8 tsp. white pepper

  6. 1/4 cup grated parmesan cheese

  7. Ricotta Cheese Mixture:

  8. 2 cups ricotta cheese

  9. 1/4 cup grated romano cheese

  10. 1/3 cup shredded mozzarella cheese

  11. 2 tbsp. sliced green onions

  12. 2 tsp. chopped fresh parsley

  13. 1/2 tsp. salt

  14. 1/8 tsp. pepper

  15. 1/4 tsp. dried basil

  16. 1/4 tsp. dried oregano

  17. 1 1/4 cups cooled prepared alfredo sauce(from above recipe)

  18. Vegetables:

  19. 4 cups broccoli florets

  20. 2 cups peeled, diced carrot

  21. 4 cups sliced fresh mushrooms

  22. 2 cups diced red bell pepper

  23. 1 cup diced green bell pepper

  24. 1 cup diced onion

  25. 2 cups sliced zucchini

  26. Approx. 12 lasagna noodles, cooked in boiling salted water until just done

  27. 18 slices mozzarella, about 1/2 ounce each

Instructions Jump to Ingredients ↑

  1. For Sauce:

  2. Place butter, cream and pepper in the top of a double boiler. Heat until butter is Melted. Stir in parmesan until melted. Cool. Divide sauce equally into 2 bowls. Cover 1 bowl and refrigerate for use at service.

  3. For Ricotta:

  4. Combine ricotta, romano, mozzarella, green onion, parsley, salt, pepper, basil, oregano and half of the alfredo sauce in a large bowl.

  5. For Vegetables:

  6. Combine broccoli, carrot, mushrooms, bell peppers, onion and zucchini in a large bowl. Mix well.

  7. For Lasagna:

  8. Preheat oven to 375 degrees. Coat a 9x13 inch baking pan with nonstick spray. Cover bottom of pan with lasagna noodles. Spread 1 1/4 cups ricotta mixture evenly over noodles. Top with 8 cups of vegetables. Cover with 9 mozzarella slices. Repeat layering and top with noodles. Spread evenly with 1 1/4 cups ricotta mixture. Spray a sheet of tinfoil with nonstick spray and cover lasagna. Bake about 60 minutes until lasagna is 165 degrees. Let stand, covered, 5 minutes. Cut into 8 pieces. Reheat refrigerated alfredo sauce in a small saucepan. Ladle over lasagna slices and serve.

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