INGREDIENTS

INSTRUCTIONS

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 sauce into 2 equal
portions. Refrigerate 1 portion for use later. RICOTTA CHEESE MIX- Combine
all ingredients in a bowl and blend thoroughly with a rubber spatula. Set
asside at room temp. VEGETABLES-Combine all veggies and mix well.
ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with vegetable
spray. Lay out cooked lasagna strips (about 4) to cover entire bottom.
Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of
veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to
cover the veggie layer. Repeat this layering. Top the second layer of
mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c
ricotta cheese mix to finish. COOKING-Spray a sheet of foil with vegetable
spray and cover the baking dish tightly with the foil, sprayed side down.
Bake in a preheated 375~ oven for about an hour or until the internal temp
is 165~. Remove from the oven and allow to sit for a few minutes, covered,
before cutting and serving. 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. Source: The Olive Garden.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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