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. Recipe By :
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|Serving Size: 1 Serving (489g)|
|Recipe Makes: 8|
|Calories from Fat: 687 (70%)|
|Amt Per Serving||% DV|
|Total Fat 76.4g||102 %|
|Saturated Fat 44.3g||221 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 231mg||71 %|
|Sodium 1875.6mg||65 %|
|Potassium 855.6mg||23 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 28.2g|
|Protein 44.6g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 984
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What would you serve with this? Link in another recipe
dakotarussellA little bland for my tastes, and kind of complicated to make. Next time, I'd add some garlic and season it a little more heavily. Also, I think an hour at 375 may be too long in the oven... Mine was getting brown on the bottom after 40 minutes or so.5y ago
erinjoy1This lasagna was bursting with flavor! We used fresh ingredients and I believe that really makes a difference. It does take a long time to prepare, but if you have a food processor it will probably decrease your prep time by 35 minutes. Most of my time was spent chopping vegetables. Either way, it's worth the time and effort!7y ago