Assembly of Words | Olive Garden Lasagna Recipe and Other Real Restaurant Recipes
Olive Garden Lasagna Recipe and Other Real Restaurant Recipes
By: Michael Anthony
Using real restaurant recipes - such as this Olive Garden Lasagna recipe - can put food on your table and dollars in your pocket! Imagine the savings from eating out at restaurants by using the real recipes straight from their kitchen into yours. Recipes such as the Olive Garden Lasagna Recipe can be surprisingly easy to make and much cheaper than the restaurant version. Making this lasagna for your family and friends will be sure to impress.
Many real recipes from restaurants such as Outback, Chili's, Applebee's, PF Chang's, and more are available in secret recipe books. But before you try one of those books, try the following free recipe for the Olive Garden Lasagna.
Olive Garden Lasagna Recipe
Alfredo Sauce: 1/2 pound sweet or salted butter, 12 ounces heavy cream, freshly-ground white pepper, 1 1/2 cups, grated fresh Parmesan, 18 slices mozzarella cheese
Ricotta Mixture: 1 pint ricotta cheese, 2 ounces grated Romano, 3 ounces shredded mozzarella, 2 tablespoons sliced green onions, 2 teaspoons chopped fresh parsley, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1 1/4 cups cooled Alfredo Sauce
Vegetable Mix: 4 cups broccoli florets, 2 cups coarsely-chopped carrots, 4 cups sliced mushrooms in 1/4", 2 cups diced red bell peppers, 1 cup diced green bell pepper, 1 cup diced yellow onion, 2 cups sliced zucchini
Lay out enough dry lasagna strips in a 9- by 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. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.
Ricotta Cheese Mixture: Combine all ingredients in a bowl and blend
thoroughly with a rubber spatula. Set aside at room temperature.
Vegetables: Combine all vegetables and mix well.
Assembly: Coat the bottom and sides of a 9- by 13-inch 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 vegetable layer. Repeat this layering.
Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups 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 lasagna in a preheated 375 degree oven 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. Author Resource:->
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