OLIVE GARDEN LASAGNA PRIMAVERA
Make and share this Olive Garden Lasagna Primavera recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 626.6, Fat 21, SaturatedFat 10.6, Cholesterol 58.7, Sodium 987.9, Carbohydrate 79.9, Fiber 8.7, Sugar 20.7, Protein 30.5
OLIVE GARDEN LASAGNA CLASSICO
Copycat Recipe of Olive Garden Lasagna Classico. My wife loves this version of lasagna. Every special occasion, we had to go to Olive Garden, just for the Lasagna and breadsticks
Provided by Swordbreaker
Categories < 4 Hours
Time 1h30m
Yield 1 13x9 in Pan, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour.
- Bring a large pot of salted water to a boil.
- Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely.
- Preheat the oven to 400 degrees F.
- In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella.
- Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes.
- To serve, spoon on meat sauce on a warm plate. Place a large square of lasagna on the pool of sauce. Top with Parmesan and a basil leaf.
Nutrition Facts : Calories 376.5, Fat 22, SaturatedFat 9.2, Cholesterol 61.3, Sodium 960.9, Carbohydrate 24.1, Fiber 2.6, Sugar 5.6, Protein 21.2
OLIVE GARDEN CAPELLINI PRIMAVERA
Make and share this Olive Garden Capellini Primavera recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli until onions are translucent (6-8 minutes). Add mushrooms, squash, garlic and water then saute for 2 minutes longer.
- Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended.
- Serve over cooked pasta. Sprinkle Parmesan over the top and serve.
Nutrition Facts : Calories 794, Fat 29.3, SaturatedFat 17.2, Cholesterol 72, Sodium 707.2, Carbohydrate 110.1, Fiber 8, Sugar 12.4, Protein 27
LASAGNA PRIMAVERA
My mom used to make this for me when I first became vegetarian. I promise you won't miss the meat! My very carnivorous DH even loves it. Out of personal preference, I only use 12 oz of spinach. I also salt and pepper the vegetables when I layer the lasagna. Enjoy!
Provided by Hadice
Categories One Dish Meal
Time 50m
Yield 1 13x9 pan
Number Of Ingredients 10
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).
Nutrition Facts : Calories 3507.6, Fat 151.9, SaturatedFat 80.2, Cholesterol 450.4, Sodium 7086.8, Carbohydrate 349.9, Fiber 52.3, Sugar 102.8, Protein 194.1
OLIVE GARDEN FLORENTINE LASAGNA
Make and share this Olive Garden Florentine Lasagna recipe from Food.com.
Provided by Member 610488
Categories Savory Pies
Time 2h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Steam spinach until tender then press out excess moisture and chop coarsely. Mix mushrooms, onions and garlic and saute over medium-high heat until onions are tender. Drain excess liquid and cool.
- Mix ricotta cheese, 2/3 cup parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.
- Cook lasagna according to package directions then rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 cups spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara sauce over top (make sure all noodles have sauce on them so they don't dry out) and cover tightly with foil.
- Preheat oven to 350F and bake, covered, for 1 hour. Turn oven off and allow lasagna to sit for at least 30 minutes before removing from oven. Allow 10 minutes wait time before cutting. Top with extra Parmesan cheese. (Can be refrigerated for up to a day in advance of baking, if desired.).
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- Make the sauce: Heat the olive oil in a large sauce pot. Add then onion and garlic and cook about 5 minutes, or until softened and translucent. Add the ground beef and sausage, and cook 10 minutes over medium heat, stirring occasionally.
- Make the cheese mixture: Mix together the ricotta, mozzarella, and romano cheeses, parsley, salt, pepper, basil, oregano, and egg in a large mixing bowl.
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- Spray a large piece of foil with cooking spray and wrap the pan tightly with it, sprayed side down. Bake at 325ºF for 45 minutes to an hour, or until the internal temperature is 165º.
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