Olive Garden Vegetable Lasagna Recipes

GARDEN VEGGIE LASAGNA

Garden Veggie Lasagna image

Stroll the farmers market and you'll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite? -Samantha Neal, Morgantown, West Virginia

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 27

Ingredients

2 medium zucchini, sliced diagonally 1/4-in. thick
2 cups fresh broccoli florets
2 large carrots, julienned
2 medium sweet red peppers, julienned
1/4 cup olive oil
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
SAUCE:
2 cups finely chopped baby portobello mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 ounces each) crushed tomatoes
3 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
FILLING:
1-1/4 cups ricotta cheese
1 package (8 ounces) cream cheese, softened
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons dried basil
ASSEMBLY:
12 no-cook lasagna noodles
3 cups shredded Italian cheese blend

Steps:

Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°., Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally., In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend., Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 423 calories, Fat 26g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 777mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

GARDEN VEGETABLE LASAGNA

Garden Vegetable Lasagna image

In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

8 uncooked lasagna noodles
1 tablespoon olive or vegetable oil
1 garlic clove, minced
3 cups Frozen Broccoli Cuts
1 1/2 cups (about 4 oz.) sliced fresh mushrooms
1 medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
1 egg
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
1 (26 to 28-oz.) jar chunky vegetable tomato pasta sauce
8 oz. (2 cups) shredded 6-cheese Italian cheese blend

Steps:

Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g

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

Ingredients

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.