Food & Drink Magazine

Olive Garden Lasagna

By Steve @hli_steve

There are tons and tons of lasagna recipe out there but I just love the recipe from Olive Garden Lasagna made by healthy lunch ideas. Now not only does it feel and taste the same as you buy it in a fancy restaurant but you will also enjoy in a gathering for instance like christmas coming up. There won`t be another great chance like this to impress your family member with you newly developed skills on this lovely recipe of Olive Garden Lasagna. I can only see your guests praising you. Give this Olive Garden Lasagna a try and tell us what you make of this healthy lunch ideas finest.


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
  1. Lay out enough dry lasagna strips in a 9×13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer.
  2. Remove the dry strips and cook according to package instructions until barely “al dente” and drain.


  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, then stir in Parmesan until melted and blended.
  3. Remove top pot and set aside to cool.
  4. Divide the sauce into 2 equal portions.
  5. Refrigerate 1 portion for use later.


  1. Combine all ingredients in a bowl and blend thoroughly with a rubber spatula.
  2. Set aside at room temp.


  1. Combine all veggies and mix well.


  1. Coat the bottom and sides of a 9×13 baking dish with vegetable spray.
  2. Lay out cooked lasagna strips (about 4) to cover entire bottom.
  3. Spread 1-1/4 c of the Ricotta mix evenly over the strips.
  4. Top with 8 c of veggie mix and spread out evenly.
  5. Lay out 9 of the mozzarella slices to cover the veggie layer.
  6. Repeat this layering.
  7. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish.


  1. Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down.
  2. Bake in a preheated 375F oven for about an hour or until the internal temp is 165F.
  3. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving.
  4. 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 Lasagna

Photo by: Frenkieb

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