Olive Garden Lasagna

Olive Garden Lasagna

Ready in 1 hour
2 review(s) averaging 3. 50% would make again

Top-ranked recipe named "Olive Garden Lasagna"

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Try this Olive Garden Lasagna recipe, or contribute your own. "Sauces" and "Pasta" are two tags used to describe Olive Garden Lasagna.

"This 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!"

- erinjoy1

Ingredients

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white pepper; Fresh ground
2 oz Romano; grated
VEGETABLE MIX
2 c Carrots; sliced 1/4"
4 c Mushrooms; sliced 1/4"
2 c Zucchini; sliced
12 oz Heavy cream
1/8 ts Black pepper
2 c Red bell peppers; diced
2 tb Green onions; sliced
RICOTTA CHEESE MIX
1 c Yellow onion; diced
1/2 ts Salt
18 sl Mozzarella cheese; 1/2oz
1 pt Ricotta cheese
Lasagna; strips
1/4 ts Dried Oregano
1 1/4 c Alfredo sauce; cooled
2 ts Fresh parsley; chopped
1 1/2 c Fresh Parmesan; grated
ALFREDO SAUCE
4 c Broccoli florets
3 oz Mozzarella; shredded
1/4 ts Dried basil
1 c Green bell pepper; diced
1/2 lb Sweet or salted butter

Original recipe makes 8

Servings  

Preparation

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 :

Calories Per Serving: 984 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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A 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.
dakotarussell 3 years ago
This 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!
erinjoy1 5 years ago
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