Olive Garden Lasagna
1/2 pound sweet or salted butter
12 ounce heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
18 (1/2 ounce) slices mozzarella cheese
Ricotta Cheese Mix
1 pint ricotta cheese
2 ounces Romano, grated
3 ounces mozzarella, shredded
2 tablespoons green onions, sliced
2 teaspoons fresh parsley, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups Alfredo Sauce, cooled
4 cups broccoli florets
2 cups carrots; sliced 1/4-inch, chopped
4 cups mushrooms, sliced 1/4-inch
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lay out enough dry lasagna strips in a 9 x 13-inch 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 aside at room temperature.
Vegetables: Combine all veggies and mix well.
Assembly: Coat the bottom and sides of a 9 x 13-inch baking dish
with vegetable spray. Lay out cooked lasagna strips (about 4) to
cover entire bottom. Spread 1 1/4 cups of the Ricotta mix evenly
over the strips. Top with 8 cups of veggie mix and spread out
evenly. Lay out 9 of the mozzarella slices to cover the veggie
Repeat this layering. Top the second layer of mozzarella slices with
lasagna strips and spread them evenly with 1 1/4 cups 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 degree F oven for about an hour or until the internal
temp is 165 degrees F.
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
Source: The Olive Garden