This vegetarian lasagna brings the beloved flavors of Olive Garden straight to your kitchen. It features a rich, creamy Alfredo base layered with a savory ricotta, mozzarella, and Romano cheese blend. Packed with fresh broccoli, carrots, mushrooms, and bell peppers, this dish offers a lighter yet deeply satisfying texture. The combination of dried basil, oregano, and fresh parsley adds aromatic depth, while the melted cheeses provide that classic stretchy pull. It’s perfect for weeknight dinners, potlucks, or when you crave comfort food without the heaviness.
Olive Garden Lasagna
Description
This vegetarian lasagna brings the beloved flavors of Olive Garden straight to your kitchen. It features a rich, creamy Alfredo base layered with a savory ricotta, mozzarella, and Romano cheese blend. Packed with fresh broccoli, carrots, mushrooms, and bell peppers, this dish offers a lighter yet deeply satisfying texture. The combination of dried basil, oregano, and fresh parsley adds aromatic depth, while the melted cheeses provide that classic stretchy pull. It's perfect for weeknight dinners, potlucks, or when you crave comfort food without the heaviness.Directions
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine the ricotta cheese, grated Romano, shredded mozzarella, sliced green onions, chopped parsley, salt, black pepper, dried basil, and dried oregano. Mix until well combined.
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In a separate bowl, whisk together the cooled Alfredo sauce and the remaining heavy cream if needed for consistency.
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In a large skillet, melt the butter over medium heat. Add the diced yellow onion, sliced carrots, mushrooms, red and green bell peppers, and zucchini. Sauté for 5-7 minutes until vegetables begin to soften. Add the broccoli florets and cook for another 3-4 minutes. Season with white pepper.
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Spread a thin layer of the Alfredo sauce mixture in the bottom of a 9x13 inch baking dish.
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Lay a layer of lasagna strips over the sauce, breaking them to fit if necessary.
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Spread half of the ricotta cheese mixture over the noodles, followed by half of the sautéed vegetables.
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Layer another set of lasagna strips, then the remaining ricotta mixture, followed by the remaining vegetables.
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Arrange the mozzarella slices over the top layer of vegetables.
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Pour the remaining Alfredo sauce over the top, ensuring even coverage. Sprinkle the grated Parmesan cheese evenly over the sauce.
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Cover the dish with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
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Let the lasagna rest for 10 minutes before slicing to allow it to set.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 1902.5kcal
- % Daily Value *
- Total Fat 205.3g316%
- Saturated Fat 126.6g633%
- Cholesterol 602.7mg201%
- Sodium 522.5mg22%
- Total Carbohydrate 10.1g4%
- Dietary Fiber 0.0g0%
- Sugars 10.1g
- Protein 9.1g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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