Best Olive Garden Lasagna Primavera Recipes

OLIVE GARDEN 5-CHEESE LASAGNA (COPYCAT RECIPE)

Steps:

• Melt butter with medium heat in heavy 1 quart saucepan.
• Add flour and stir until well blended; cook until frothy.
• Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
• Cook and stir until thickened (3-4 minutes).
• Chill while mixing other ingredients.
• Drain and mince tomatoes and garlic.
• Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
• Add 1-1/2 cups of cooled cream sauce and mix until well blended.
• Refrigerate, reserving 1/2-cup for later use.
• Cook lasagna noodles according to package directions.
• Cool under cold water and drain.
• Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
• Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
• Repeat pasta and cheese layering; top with remaining three lasagna noodles.
• Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.
• Preheat oven to 350 and bake for 1 hour.

LASAGNA PRIMAVERA

Steps:

• Bring 3 quarts water to a boil in a 6-quart saucepan over high heat.
• Add lasagna noodles and cook for 3 minutes.
• Add carrots; cook 2 minutes.
• Add broccoli, zucchini, and squash and cook the final two minutes or until pasta is tender.
• Drain Well.
• Squeeze the excess liquid from spinach.
• Mix spinach with ricotta cheese.
• Preheat oven to 400 degree.
• In 13x9-inch baking pan, spread one-third of the marinara sauce on the bottom.
• Arrange half of the noodles on sauce.
• Pat half of each of the vegetables, spinach mixture, and mozzarella on the noodles.
• Pour half the remaining marinara over these layers.
• Repeat layering and top with remaining sauce and sprinkle with parmesan cheese.
• Place on a large baking sheet that has been lined with foil.
• Bake lasagna, uncovered, about 30 minutes or until hot in the center.
• Let stand 10 minutes before serving (lasagna can be made up to 2 days before baking; refrigerate, covered, until one hour before baking-if cold bake for one hour at 350 degrees).