Olive Garden Lasagna Primavera Recipes

OLIVE GARDEN LASAGNA PRIMAVERA

Steps:

• Heat oven to 375 degrees F. Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water.
• While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside.
• Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around. Lay one noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash. Fold the ends over the top and place folded ends down on the sauce. (This is a squash bundle) Continue with the remaining noodles, placing them next to each other in the sauce. You should have 2 rows of 6 bundles each.
• Top with the remaining sauce and mozzarella. Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted.

LASAGNA PRIMAVERA

Steps:

• Bring 3 quarts water to a boil in a 6-quart saucepan over high heat.
• Add lasagna noodles and cook for 3 minutes.
• Add carrots; cook 2 minutes.
• Add broccoli, zucchini, and squash and cook the final two minutes or until pasta is tender.
• Drain Well.
• Squeeze the excess liquid from spinach.
• Mix spinach with ricotta cheese.
• Preheat oven to 400 degree.
• In 13x9-inch baking pan, spread one-third of the marinara sauce on the bottom.
• Arrange half of the noodles on sauce.
• Pat half of each of the vegetables, spinach mixture, and mozzarella on the noodles.
• Pour half the remaining marinara over these layers.
• Repeat layering and top with remaining sauce and sprinkle with parmesan cheese.
• Place on a large baking sheet that has been lined with foil.
• Bake lasagna, uncovered, about 30 minutes or until hot in the center.
• Let stand 10 minutes before serving (lasagna can be made up to 2 days before baking; refrigerate, covered, until one hour before baking-if cold bake for one hour at 350 degrees).

OLIVE GARDEN LASAGNA

Steps:

• 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.
• 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 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cup of the Ricotta mix evenly over the strips. Top with 8 cups of vegetable 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 cup 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 oven for about an hour or until the internal temperature is 165 degrees. 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.