Olivegardeninsalata Recipes

Steps:

• In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
• Serve with fresh Parmesan cheese and black pepper to taste.

Steps:

• Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
• Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

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:

• 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:

• Put dressing ingredients into a bottle and shake well. Refrigerate 24 hours before using.
• Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce the red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Insalada Dressing on top, shaking before using.