Olive Garden Lasagna

Recipe Ingredients

		Alfredo Sauce
1/2 lb	227g / 8oz	Sweet or salted butter
12 oz	340g	Heavy cream
		Fresh ground white pepper
1 1/2 cups	355ml	Fresh parmesan - grated
18		Mozzarella cheese - 1/2oz ea
		Ricotta Cheese Mix
1		Ricotta cheese
2 oz	56g	Romano - grated
3 oz	85g	Mozzarella - shredded
2 tablespoons	30ml	Green onions - sliced
2 teaspoons	10ml	Fresh parsley - chopped
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Black pepper
1/4 teaspoon	1.3ml	Dried basil
1/4 teaspoon	1.3ml	Dried oregano
1 1/4 cups	296ml	Alfredo sauce - cooled
		Vegetable Mix
4 cups	584g / 20oz	Broccoli florets
2 cups	220g / 7.8oz	Carrots; sliced 1/4" - chopped
4 cups	948ml	Mushrooms - sliced 1/4"
2 cups	292g / 10oz	Red bell peppers - diced
1 cup	146g / 5.1oz	Green bell pepper - diced
1 cup	62g / 2.2oz	Yellow onion - diced
2 cups	474ml	Zucchini - sliced
		Lasagna strips

Recipe Instructions

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 aside 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 375F oven for about an hour or until the internal temp is 165F. 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.

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