HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Famous Recipes Olive Garden Lasagna Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Alfredo Sauce: 1 cup butter 1 1/2 cups heavy or whipping cream 1/8 tsp. white pepper 1/4 cup grated parmesan cheese Ricotta Cheese Mixture: 2 cups ricotta cheese 1/4 cup grated romano cheese 1/3 cup shredded mozzarella cheese 2 tbsp. sliced green onions 2 tsp. chopped fresh parsley 1/2 tsp. salt 1/8 tsp. pepper 1/4 tsp. dried basil 1/4 tsp. dried oregano 1 1/4 cups cooled prepared alfredo sauce(from above recipe) Vegetables: 4 cups broccoli florets 2 cups peeled, diced carrot 4 cups sliced fresh mushrooms 2 cups diced red bell pepper 1 cup diced green bell pepper 1 cup diced onion 2 cups sliced zucchini Approx. 12 lasagna noodles, cooked in boiling salted water until just done 18 slices mozzarella, about 1/2 ounce each Directions For Sauce: Place butter, cream and pepper in the top of a double boiler. Heat until butter is Melted. Stir in parmesan until melted. Cool. Divide sauce equally into 2 bowls. Cover 1 bowl and refrigerate for use at service. For Ricotta: Combine ricotta, romano, mozzarella, green onion, parsley, salt, pepper, basil, oregano and half of the alfredo sauce in a large bowl. For Vegetables: Combine broccoli, carrot, mushrooms, bell peppers, onion and zucchini in a large bowl. Mix well. For Lasagna: Preheat oven to 375 degrees. Coat a 9x13 inch baking pan with nonstick spray. Cover bottom of pan with lasagna noodles. Spread 1 1/4 cups ricotta mixture evenly over noodles. Top with 8 cups of vegetables. Cover with 9 mozzarella slices. Repeat layering and top with noodles. Spread evenly with 1 1/4 cups ricotta mixture. Spray a sheet of tinfoil with nonstick spray and cover lasagna. Bake about 60 minutes until lasagna is 165 degrees. Let stand, covered, 5 minutes. Cut into 8 pieces. Reheat refrigerated alfredo sauce in a small saucepan. Ladle over lasagna slices and serve. Serves 8. Related Recipes •   Lazy Man's Lasagna •   Mexican Style Chicken Lasagna •   Chicken Lasagna •   Mexican Lasagna •   Busy Mom's Baked Chicken Lasagna •   Four Cheese White Lasagna •   Morton's Steakhouse Famous Caesar Salad •   Garden Pasta and Shrimp Salad •   Beefy Mexican Style Lasagna •   Vegetable Garden Pasta Salad •   Olive Garden Chicken Marsala •   Olive Garden Neapolitan Ziti •   Olive Garden Chicken •   Olive Garden Pasta Fagioli •   Camp Hash •   Olive Garden Mostaccioli Quatro Formaggio •   Olive Garden Chicken Formaggio Pizza •   Olive Garden Pasta with Broccoli •   Garden Salsa •   Olive Garden Tiramisu Dessert View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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