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Olive Garden's Vegetable Lasagna Recipe

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This recipe for Olive Garden's Vegetable Lasagna, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Kassian
Added: Monday, December 18, 2006



1/2 lb. (2 sticks) sweet or salted butter
12 oz. (1 1/2 cups) heavy cream
Freshly ground white pepper, to taste
1 1/2 cups freshly grated Parmesan cheese
Mozzarella cheese, 1/2 oz. Slices, 18 each, Reserved for assembling lasagna.


16 oz. (1 pt.) ricotta cheese 1/2 tsp. Salt
2 oz. (1/4 cup) grated romano cheese 1/8 tsp. Black pepper
3 oz. (3/4 cup) shredded mozzarella cheese 1/4 tsp. Dry basil
2 tbsp. Green onion slices (1/8 inch) 1/2 tsp. Dry oregano
2 tsp. Chopped fresh parsley 1 1/4 cups cool Alfredo sauce


4 cups broccoli florets, trimmed 3/4″ -1″ dia. (1/2 lb. Net)
2 cups red bell peppers, “`diced 1/4″ (1/2 lb. net)
2 cups carrots, sliced 1/4″, then roughly chopped (1/2 lb. net)
1 cup green bell peppers, diced 1/4″ (1/4 lb. net)
1 cup yellow onion, diced 1/8″ (1/4 lb. net)
4 cups mushrooms, sliced 1/4″ (1/2 lb. net)
2 cups zucchini, sliced 1/4″ (1/2 lb. net)

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.
Use a good quality 100% semolina lasagna, such as “Creamette” or “DeCecco” brands. Take a 9×13 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 drai n. 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.

For 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.

For 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 9×13 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″ cups of the ricotta cheese mix evenly over the lasagna strips. T op the ricotta cheese mix with 8 cups 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 mozzarell a slices. Top the second layer of mozzarella cheese slices with lasagna strips and spread them evenly with 1 1/4 cups 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(F. oven for about an hour or until the internal temperature of the lasagna is 165(F. 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.




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