Copycat Olive Garden's Vegetable Lasagna
Serving Size / Yield
- 1 pkg. 100% semolina lasagna
- Alfredo Sauce:
- 1/2 lb. (2 sticks) sweet or salted butter
- 1 1/2 C. heavy cream
- Freshly ground white pepper, to taste
- 1 1/2 C. freshly grated Parmesan cheese
- 18 12 oz. slices mozzarella cheese
- Ricotta Cheese Mix:
- 16 oz. ricotta cheese
- 1/2 tsp. salt
- 1/4 C. grated Romano cheese
- 1/8 tsp. black pepper
- 3/4 C. shredded mozzarella cheese
- 1/4 tsp. dry basil
- 2 Tbs. green onion slices, 1/8"-thick
- 1/2 tsp. dry oregano
- 2 tsp. chopped fresh parsley
- 1 1/4 C. cool Alfredo sauce
- Vegetable Mix:
- 4 C. broccoli florets, trimmed 3/4" -1"
- 2 C. red bell peppers, diced 1/4"
- 2 C. carrots, sliced 1/4", then roughly chopped
- 1 C. green bell peppers, diced 1/4"
- 1 C. yellow onion, diced 1/8"
- 4 C. mushrooms, sliced 1/4"
- 2 C. zucchini, sliced 1/4"
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 cheese until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal
portions. Refrigerate one portion for use later.
Cooking the lasagna:
Take a 9x13 inch baking pan and lay out enough dry lasagna with very little overlap on each layer. Remove the dry strips and cook according to package directions and drain. Cook the strips only until barely "al dente" or tender. If pre-cooked too completely, the pasta will be too soft and lose its integrity when the assembled lasagna is baked.
To make the Ricotta Cheese Mix, combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temperature while vegetables are being prepared.
To make vegetable mix, wash and drain all vegetables. Peel carrots. Cut vegetables to approximately specified dimensions. If cut too large, they don't cover layers sufficiently. Combine all finished vegetables, and mix well.
Coat the bottom and walls of a 9x13 baking dish with "Pam" of similar, butter, margarine or oil. Lay out cooked lasagna strips (about 4), to cover entire bottom of the dish. Spread 1 1/4" C. of the ricotta cheese mix evenly over the lasagna strips. Top the ricotta cheese mix with 8 C. of vegetable mix and spread vegetables out evenly. Lay out 9 of the mozzarella cheese slices to cover the layer of vegetable mix. Repeat this layering - lasagna strips, ricotta cheese mix, vegetable mix, 9 mozzarella slices. Top the
second layer of mozzarella cheese slices with lasagna strips and spread them evenly with 1 1/4 C. of ricotta cheese mix to finish.
Spray a sheet of aluminum foil with "Pam" or similar and cover the baking dish tightly with the foil, sprayed side down. Bake in 375 degree oven for about an hour or until the internal temperature of the lasagna is 165 degrees. Remove from the oven and allow to s it 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.