Olive Garden Lasagna Recipes

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BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

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 LASAGNA



Olive Garden Lasagna image

I received an email this morning with a couple Olive Garden Copycat recipes in it. Here is one of them.

Provided by senseicheryl

Categories     Vegetable

Time 1h20m

Yield 1 9 x 13 inch pan, 12 serving(s)

Number Of Ingredients 23

1/2 lb sweet butter (or 1/2 lb. salted butter)
12 ounces heavy cream
fresh ground white pepper
1 1/2 cups fresh parmesan cheese, grated
1 pint ricotta cheese
2 ounces romano cheese, grated
3 ounces mozzarella cheese, shredded
2 tablespoons green onions, sliced
2 teaspoons fresh parsley, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups alfredo sauce, cooled
4 cups broccoli florets
2 cups carrots, sliced 1/4-inch
4 cups mushrooms, fresh, sliced 1/4-inch
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
1 (18 ounce) box lasagna noodles
18 slices mozzarella cheese, 1/2 oz. each

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.

OLIVE GARDEN VEGETABLE LASAGNA



Olive Garden Vegetable Lasagna image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Cheese

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (7 ounce) package goat cheese
1/3 cup pitted black olives, chopped
1 tablespoon fresh thyme, chopped
1/2 tablespoon fresh basil, chopped
1/2 tablespoon fresh oregano
2 teaspoons garlic, minced
salt and pepper, to taste
4 cups marinara sauce
1 lb whole wheat lasagna noodles, cooked according to package directions
fresh ground black pepper, to taste
2 small zucchini, diced
2 small summer squash, diced
3/4 cup roasted red pepper, diced
1/4 cup parmesan cheese, grated

Steps:

  • Pre-heat oven to 375°F.
  • Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper.
  • Spread 1 cup pasta sauce on bottom of a 9" x 13" baking dish.
  • Add a layer of cooked lasagna and season with black pepper.
  • Add a layer of zucchini, squash, and red pepper. Drop spoonfuls of goat cheese mixture over vegetables and spread to cover.
  • Repeat layers, finishing with pasta and sauce. Make sure any noodles on top are covered in sauce so they do not dry out during baking.
  • Sprinkle Parmesan cheese on top. Cover with foil and bake for 60 minutes, until internal temperature reaches 165°F.
  • Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve immediately.

Nutrition Facts : Calories 827.1, Fat 25.6, SaturatedFat 12.7, Cholesterol 44.7, Sodium 2027, Carbohydrate 121.2, Fiber 3.1, Sugar 25.9, Protein 36.5

OLIVE GARDEN 5-CHEESE LASAGNA (COPYCAT RECIPE)



Olive Garden 5-Cheese Lasagna (Copycat Recipe) image

Really good lasagna! If you love Olive Garden's 5-cheese lasagna then you'll love this one! We like it with 1/2 lb. ground beef and 1/2 lb. Italian sausage in it.

Provided by Teresa M

Categories     One Dish Meal

Time 2h

Yield 8-9 serving(s)

Number Of Ingredients 15

1/4 cup butter
1/4 cup flour
2 cups milk
1/4 cup sun-dried tomato packed in oil, minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated parmesan cheese
1/2 cup grated romano cheese
1/2 teaspoon salt
1 teaspoon black pepper
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or 1 cup regular lasagna noodle, if unavailable
marinara sauce, as desired
extra parmesan cheese, freshly grated

Steps:

  • Melt butter with medium heat in heavy 1 quart saucepan.
  • Add flour and stir until well blended; cook until frothy.
  • Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
  • Cook and stir until thickened (3-4 minutes).
  • Chill while mixing other ingredients.
  • Drain and mince tomatoes and garlic.
  • Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
  • Add 1-1/2 cups of cooled cream sauce and mix until well blended.
  • Refrigerate, reserving 1/2-cup for later use.
  • Cook lasagna noodles according to package directions.
  • Cool under cold water and drain.
  • Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
  • Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
  • Repeat pasta and cheese layering; top with remaining three lasagna noodles.
  • Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.
  • Preheat oven to 350 and bake for 1 hour.

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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  • 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.
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