OLIVE GARDEN LASAGNA CLASSICO
Copycat Recipe of Olive Garden Lasagna Classico. My wife loves this version of lasagna. Every special occasion, we had to go to Olive Garden, just for the Lasagna and breadsticks
Provided by Swordbreaker
Categories < 4 Hours
Time 1h30m
Yield 1 13x9 in Pan, 12-16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 376.5, Fat 22, SaturatedFat 9.2, Cholesterol 61.3, Sodium 960.9, Carbohydrate 24.1, Fiber 2.6, Sugar 5.6, Protein 21.2
OLIVE GARDEN LASAGNA
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
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.
OLIVE GARDEN FLORENTINE LASAGNA
Make and share this Olive Garden Florentine Lasagna recipe from Food.com.
Provided by Member 610488
Categories Savory Pies
Time 2h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Steam spinach until tender then press out excess moisture and chop coarsely. Mix mushrooms, onions and garlic and saute over medium-high heat until onions are tender. Drain excess liquid and cool.
- Mix ricotta cheese, 2/3 cup parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.
- Cook lasagna according to package directions then rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 cups spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara sauce over top (make sure all noodles have sauce on them so they don't dry out) and cover tightly with foil.
- Preheat oven to 350F and bake, covered, for 1 hour. Turn oven off and allow lasagna to sit for at least 30 minutes before removing from oven. Allow 10 minutes wait time before cutting. Top with extra Parmesan cheese. (Can be refrigerated for up to a day in advance of baking, if desired.).
LASAGNA FLORENTINE
True comfort food! This is just so full of flavor. I add french bread and a garden salad. And maybe a nice glass of your favorite wine!
Provided by MizzNezz
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the cooked noodles and spinach, set aside.
- In lg skillet, brown beef with onion and pepper; drain.
- Add tomato sauce and seasonings.
- Mix cottage cheese with parmesan.
- In 9x13 baking pan, layer noodles, cottage cheese and sauce.
- Repeat layers.
- Top with nozzarella.
- Bake at 375* for 35 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 565, Fat 26.3, SaturatedFat 12.7, Cholesterol 127, Sodium 1437.2, Carbohydrate 41.3, Fiber 4.3, Sugar 6.9, Protein 41.2
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OLIVE GARDEN FLORENTINE LASAGNA - COPYKAT RECIPES
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4.5/5 (2)Total Time 1 hr 25 minsCategory Main CourseCalories 740 per serving
- Steam spinach until tender; press out excess moisture and chop coarsely. Cook mushrooms, onions and minced garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9 by 13 inch pan, overlapping slightly. Top with 2 cups of spinach filling.
- Sprinkle with 1 and 1/2 cup shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350 degrees and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated for a day in advance of baking if desired.)
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