Tuesday, November 19, 2013

Olive Garden's Lasagna Rollata Al Forno copycat

2 cups marinara sauce (I used garlic and onion flavor)
2 cups alfredo sauce( I used paul newman original alfredo)
1/2 cup ricotta cheese
1 cup italian blend shredded cheese
1/4 cup chicken broth or water

1 egg
15 ounces whole milk ricotta cheese
1 (8 ounce) mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup asiago cheese, grated
1/2 cup romano cheese, grated
1 tablespoon italian seasoning, blend
salt and pepper, to taste

12-14 lasagna noodles (depends on the size of your pan)
1/2 cup Italian breadcrumbs

  1. Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.
  2. Set aside 1/4 of mozzarella cheese. Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.
  3. Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.
  4. When ready to make, spread about 1/4 cup of marinara sauce in a large 9x13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style.
  5. Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs. 
  6. Bake in preheated oven at 350 degrees for about 35 minutes.

    * I got this recipe from adayinthelifeofnacole I thought that it was pretty good. Mine needed more time to cook to get it melted all the way thru.

1 comment:

  1. This looks incredible - I wish I could have it for lunch.


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