Copycat Olive Garden’s Vegetable Lasagna Recipe

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Recipes.net Team Published March 9, 2020
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This lasagna is sure to be worth all the effort preparing it! The various layers and added Alfredo sauce makes all the difference.

How To Make Copycat Olive Garden’s Vegetable Lasagna

  • 1 pkg. 100% semolina lasagna
  • 18 slices mozzarella cheese (12 oz each)

Alfredo Sauce:

  • 1/2 lb. butter (about 2 sticks worth, sweet or salted)
  • 1 ½ cup heavy cream
  • White pepper (freshly ground to taste)
  • 1 ½ cup Parmesan cheese (freshly grated )

Ricotta Cheese Mix:

  • 16 oz. ricotta cheese
  • 1/2 tsp. salt
  • 1/4 cup Romano cheese (grated )
  • 1/8 tsp. black pepper
  • 3/4 cup mozzarella cheese (shredded )
  • 1/4 tsp. dry basil
  • 2 tbsp. green onion slices (1/8″-thick)
  • 1/2 tsp. dry oregano
  • 2 tsp. fresh parsley (chopped )
  • 1 ¼ cup Alfredo sauce (cooled)

Vegetable Mix:

  • 4 cups broccoli florets (trimmed 3/4″ -1″)
  • 2 cups red bell peppers (diced 1/4″)
  • 2 cups carrots (sliced 1/4″, then roughly chopped)
  • 1 cup green bell peppers (diced 1/4″)
  • 1 cup yellow onion (diced 1/8″)
  • 4 cups mushrooms (sliced 1/4″)
  • 2 cups zucchini (sliced 1/4″)

Alfredo Sauce

  1. Heat water to a boil in the bottom of a double boiler.
  2. Add butter, cream and pepper to the top pot and heat until butter is completely melted. Stir in Parmesan cheese until melted and blended.

  3. Remove the top pot and set aside to cool.

  4. Divide the sauce into 2 equal portions. Refrigerate 1 portion to be used in the ricotta cheese mix.

Cooking the lasagna:

  1. Take a 9×13 inch baking pan and lay out enough dry lasagna with minimal overlap on each layer.

  2. Remove the dry strips, cook according to package directions only until barely al dente/tender and drain.

  3. If the pasta is too pre-cooked, it will be too soft and lose its integrity when the assembled lasagna is baked.

Ricotta Cheese Mix

  1. Combine all ingredients in a bowl and blend thoroughly with a rubber spatula.

  2. Set aside at room temperature while vegetables are being prepared.

Vegetable Mix

  1. Wash and drain all vegetables. Peel carrots.

  2. Cut vegetables to approximately specified dimensions. If cut too large, they won't cover layers sufficiently.

  3. Combine all finished vegetables and mix well.

Preparing the lasagna

  1. Grease the bottom and walls of a 9×13 baking dish.

  2. Lay out about 4 cooked lasagna strips to cover the entire bottom of the dish. Spread 1 cup of the ricotta cheese mixture evenly over the lasagna strips.

  3. Top the ricotta cheese mix with 8 cups of vegetable mix and spread vegetables out evenly.

  4. Lay out 9 mozzarella cheese slices to cover the vegetable layer.

  5. Repeat this layering order.

  6. Top the second layer of mozzarella cheese slices with lasagna strips and spread them evenly with 1 ¼ cups of ricotta cheese mix to finish.

  7. Grease a sheet of aluminum foil and cover the baking dish tightly with the foil, greased side down.

  8. Bake in a 375-degree oven for about an hour or until the internal temperature of the lasagna is 165 degrees.

  9. Remove from the oven and allow to sit covered for a few minutes before cutting and serving.

  10. 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.

How To Make Copycat Olive Garden's Vegetable Lasagna

1 from 1 vote
Preparation Time: 30 mins
Cooking Time: 1 hr 50 mins
Total Time: 2 hrs 20 mins
Serves:
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Ingredients

  • 1 pkg. 100% semolina lasagna
  • 18 slices mozzarella cheese, 12 oz each

Alfredo Sauce:

  • 1/2 lb. butter, about 2 sticks worth, sweet or salted
  • 1 ½ cup heavy cream
  • White pepper, freshly ground to taste
  • 1 ½ cup Parmesan cheese, freshly grated

Ricotta Cheese Mix:

  • 16 oz. ricotta cheese
  • 1/2 tsp. salt
  • 1/4 cup Romano cheese, grated
  • 1/8 tsp. black pepper
  • 3/4 cup mozzarella cheese, shredded
  • 1/4 tsp. dry basil
  • 2 tbsp. green onion slices, 1/8"-thick
  • 1/2 tsp. dry oregano
  • 2 tsp. fresh parsley, chopped
  • 1 ¼ cup Alfredo sauce, cooled

Vegetable Mix:

  • 4 cups broccoli florets, trimmed 3/4" -1"
  • 2 cups red bell peppers, diced 1/4"
  • 2 cups carrots, sliced 1/4", then roughly chopped
  • 1 cup green bell peppers, diced 1/4"
  • 1 cup yellow onion, diced 1/8"
  • 4 cups mushrooms, sliced 1/4"
  • 2 cups zucchini, sliced 1/4"

Instructions

Alfredo Sauce

  1. Heat water to a boil in the bottom of a double boiler.
  2. Add butter, cream and pepper to the top pot and heat until butter is completely melted. Stir in Parmesan cheese until melted and blended.

  3. Remove the top pot and set aside to cool.

  4. Divide the sauce into 2 equal portions. Refrigerate 1 portion to be used in the ricotta cheese mix.

Cooking the lasagna:

  1. Take a 9x13 inch baking pan and lay out enough dry lasagna with minimal overlap on each layer.

  2. Remove the dry strips, cook according to package directions only until barely al dente/tender and drain.

  3. If the pasta is too pre-cooked, it will be too soft and lose its integrity when the assembled lasagna is baked.

Ricotta Cheese Mix

  1. Combine all ingredients in a bowl and blend thoroughly with a rubber spatula.

  2. Set aside at room temperature while vegetables are being prepared.

Vegetable Mix

  1. Wash and drain all vegetables. Peel carrots.

  2. Cut vegetables to approximately specified dimensions. If cut too large, they won't cover layers sufficiently.

  3. Combine all finished vegetables and mix well.

Preparing the lasagna

  1. Grease the bottom and walls of a 9x13 baking dish.

  2. Lay out about 4 cooked lasagna strips to cover the entire bottom of the dish. Spread 1 cup of the ricotta cheese mixture evenly over the lasagna strips.

  3. Top the ricotta cheese mix with 8 cups of vegetable mix and spread vegetables out evenly.

  4. Lay out 9 mozzarella cheese slices to cover the vegetable layer.

  5. Repeat this layering order.

  6. Top the second layer of mozzarella cheese slices with lasagna strips and spread them evenly with 1 ¼ cups of ricotta cheese mix to finish.

  7. Grease a sheet of aluminum foil and cover the baking dish tightly with the foil, greased side down.

  8. Bake in a 375-degree oven for about an hour or until the internal temperature of the lasagna is 165 degrees.

  9. Remove from the oven and allow to sit covered for a few minutes before cutting and serving.

  10. 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.

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Nutrition

  • Calcium: 694mg
  • Calories: 693kcal
  • Carbohydrates: 15g
  • Cholesterol: 192mg
  • Fat: 57g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 566mg
  • Protein: 31g
  • Saturated Fat: 35g
  • Sodium: 1166mg
  • Sugar: 6g
  • Vitamin A: 6438IU
  • Vitamin C: 77mg
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