Olive Garden Lasagna Primavera Recipes

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OLIVE GARDEN LASAGNA PRIMAVERA



Olive Garden Lasagna Primavera image

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

12 lasagna noodles
2 baby zucchini
2 baby grey summer squash
2 baby summer squash
1 (16 -24 ounce) jar pasta sauce (whatever your favorite is)
10 ounces mozzarella cheese, shredded

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



Olive Garden Lasagna Classico image

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

1/3 cup olive oil
1 lb ground beef
1 teaspoon cracked black pepper, plus extra for coating beef
1 medium onion, chopped small
1 red pepper, chopped small
1 green pepper, chopped small
6 garlic cloves, minced
5 leaves basil, finely chopped, plus leaves for garnish
1 tablespoon oregano, Chopped
1 (14 ounce) can tomato sauce
1 (8 ounce) can tomato paste
2 teaspoons salt
1 (8 ounce) box dry lasagna noodles
1 pint ricotta cheese
1 cup parmesan cheese, grated, plus extra for garnish
1 cup mozzarella cheese, Grated

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



Olive Garden Capellini Primavera image

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

1/4 lb butter
1 1/2 cups onions, chopped
3/4 cup carrot, julienned
12 ounces broccoli florets, cut into 1 inch pieces
8 ounces mushrooms, sliced
1 1/4 cups yellow squash, sliced thin and halved
1 teaspoon garlic, minced
1 1/2 cups water
1 tablespoon beef bouillon granules (one cube crushed)
1/4 cup sun-dried tomato, minced (oil packed)
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon fresh parsley, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 lb angel hair pasta, cooked
1/2 cup parmesan cheese, grated

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



Lasagna Primavera image

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

1 (8 ounce) package lasagna noodles
10 baby carrots, cut into thick slices
1 cup broccoli floret
1 zucchini, sliced
1 yellow squash, sliced
2 (10 ounce) packages frozen chopped spinach, thawed
1 (8 ounce) container ricotta cheese
1 (26 ounce) jar marinara sauce
12 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

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



Olive Garden Florentine Lasagna image

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

1 lb fresh spinach
1 lb fresh mushrooms, chopped coarsely
1 cup onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups parmesan cheese
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 1/2 cups mozzarella cheese, shredded
1 cup marinara sauce
parmesan cheese (garnish)

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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