Olive Gardens Fried Mozzarella

1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 tsp granulated garlic
1/2 tsp dried oregano
1/2 tsp dried basil
2/3 cup flour
1/3 cup corn starch

Slice the block of cheese lengthwise into about 1/2 inch sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside.

Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely.

Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed.

Olive Garden Lasagna

Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated

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:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 Tbs green onions, sliced
2 tsp fresh parsley, chopped
1/2 tsp. salt
1/8 tsp black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
1 1/4 cups Alfredo sauce, cooled

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

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

Combine all veggies and mix well.

Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each

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. Remove the dry strips and cook according to package instructions until barely “al dente” and drain.

To assemble:

Coat the bottom and sides of a 9×13 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.

To cook:
Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about an hour or until the internal temp is 165F. 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.

Carrabba’s Italian Grill Chocolate Dream

Box dark fudge brownie mix
¼ cup Kahlua
2 cups prepared chocolate mousse
2 cups real whipped cream
1 oz semi-sweet chocolate shavings
Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.
Line two 9″ square baking pans with either parchment paper or wax paper. Spray bottoms with non-stick cooking spray. Pour equal amounts of batter into each pan.
Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely.
Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.
Brush the brownie evenly with ½ of the Kahlua; then top with ½ of the mousse, spreading it evenly over the brownie. Spread ½ of the whipped cream over the mousse.
Remove second brownie from pan; brush with remaining Kahlua; place it on top of other brownie; spread remaining mousse evenly over the top; spread remaining whipped cream over the mousse.
Sprinkle top evenly with chocolate shavings.
Refrigerate until ready to serve.