Olive Garden Lasagna Recipes

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.

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.

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.

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.

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.