Olive Garden Lasagna Recipe

Olive Garden Lasagna Recipe

Ingredients:

1/2 pound of sweet butter
Freshly ground pepper (white)
12 ounces of thick cream
1 & 1/2 of grated Parmesan cheese
18 slices of cheese (Mozzarella)
2 ounces of grated Romano cheese
A pint of ricotta-cheese
3 ounces of shredded Mozzarella
2 tsps of chopped parsley
2 Tbsps of sliced onions (green)
1/2 tsp of salt
1/4 tsp of dry basil
1/8 tsp of pepper (black)
1/4 tsp of oregano
1 veggie mix
4 c of broccoli
4 c of sliced mushrooms (1/4-inch each)
2 c of sliced carrots
1 c of diced green bellpeppers
2 c of sliced zucchini
1 c of diced onion (yellow)
Lasagna noodles

Instructions:

Arrange enough lasagna sheets to create 3 layers, w/ each strip slightly overlapping each other. Follow package directions in cooking lasagna, wash in cold water then drain.

For the Alfredo-Sauce: You boil water in double-boiler then add cream, pepper & butter into the pot above then heat ’til butter melts completely then add Parmesan. COntinue heating ’til melted & blended.

You remove pot then allow to completely cool. You divide sauce evenly into two portions then refrigerate a portion of mixture. Ricotta-Cheese mix: You combine Ricotta-cheese, Romano, Mozzarella, green onions, parsley, salt, pepper, basil & oregano. Stir well w/ a spatula then set mixture aside at room-temp.

Vegetable layer: Combine all the vegetables then mix thoroughly. To Assemble: Grease a 9×13-inch bake dish. Arrange cooked noodles to have bottom fully covered. Spread 1 & 1/2 c Ricotta-mix over then top w/ 8 cups of mixed veggies. Top w/ 9 slices Mozzarella. Repeat layers ending w/ 1 & 1/4 cups Ricotta-cheese mixture.

Have one foil sheet sprayed w/ cooking spray then cover dish tightly w/ sprayed-side down. Have it baked at 375 degrees F for 60 mins. Your remove dish from your oven, stand before slicing & serving. Spoon over heated (reserved) Alfredo-sauce into lasagna before you serve.

>> Olive Garden Lasagna Recipe