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Olive Garden Lasagna
Alfredo Sauce:
1
1
/2 lb. sweet or salted butter
2 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1
2
3
2
2
1
1
1
1
1
pint Ricotta cheese
oz. Romano, grated
oz. Mozzarella, shredded
tbls. green onions, sliced
teas. fresh parsley, chopped
/2 teas. salt
/8 teas. black pepper
/4 teas. dried basil
/4 teas. dried oregano
1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4
2
4
2
1
1
2
cups broccoli florets
cups carrots, sliced 1/4"
cups fresh mushrooms, sliced 1/4"
cups red bell peppers, diced
cup green bell pepper, diced
cup yellow onion, diced
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
Olive Garden Lasagna
36
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