Olive
Garden Lasagna
Alfredo Sauce:
1/2 lb.
sweet or
salted butter
12 oz.
heavy cream
Fresh ground
white pepper
1 1/2
cups fresh
Parmesan,
grated
Ricotta Cheese
Mix:
1 pint
Ricotta cheese
2 oz.
Romano, grated
3 oz.
Mozzarella,
shredded
2 tbls.
green onions,
sliced
2 teas.
fresh parsley,
chopped
1/2 teas.
salt
1/8 teas.
black pepper
1/4 teas.
dried basil
1/4 teas.
dried oregano
1 1/4
cups Alfredo
sauce, cooled
Vegetable Mix:
4 cups
broccoli
florets
2 cups
carrots, sliced
1/4"
4 cups
fresh
mushrooms, sliced
1/4"
2 cups
red bell
peppers, diced
1 cup
green bell
pepper, diced
1 cup
yellow onion,
diced
2 cups
zucchini,
sliced
Lasagna noodles
18 slices
Mozzarella
cheese, 1/2
oz. each
Lay out
enough dry
lasagna strips
in a
9x13 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
