La-sagna and Olive Garden Salad

HAPPY FRIDAY! 

If it's Friday, it must be time for Foodie Friday.  Let's go over to Designs by Gollum and see what Michelle and her guests have cooking.  We can't go empty handed so I think I'll share La-sagna and Olive Garden Salad.  

The La-sagna is a La original, but is pretty basic.  Doesn't everyone love Olive Garden's endless salad bowl?  I do!  This recipe came from the Internet.  

Let's cook!

Olive Garden Salad   

1 bag American Blend Salad (Dole works well)
4-5 slices Red Onion
4-6 Black Olives
2-4 Pickled Pepperoncini
1/2 cup Croutons
1 small Tomato sliced
Freshly grated Parmesan Cheese
   I didn't measure any of the items listed above.


Dressing:
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 Teaspoon Vegetable Oil
2 Tablespoon Corn Syrup
2 Tablespoon Parmesan Cheese
2 Tablespoon Romano Cheese
1/4 Teaspoon Garlic Salt1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Parsley Flakes
1 Tablespoon Lemon Juice

Mix all ingredients in a blender until well mixed (approximately 30 seconds). If this is a little to tart for your own personal tastes please add a little extra sugar. Chill in the refrigerator for at least 30 minutes.  I made mine the night before.

La-sagna
2 Tablespoons Olive Oil
1 1/2 Pounds Ground Beef 
1 Medium Onion, diced
2 Cloves Garlic, minced
8 Ounces Fresh Mushrooms, chopped
1 28 Ounce Can Crushed Tomatoes
1 15 Ounce Can Diced Tomatoes I use petite diced.
1 15 Ounce Can Tomato Sauce
1/2 Teaspoon Basil
1/2 Teaspoon Oregano
2 Tablespoons + 1 Teaspoon Parsley
1 1/2 Pounds Mozzarella Cheese, shredded
1/4-1/2 Cup Parmesan Cheese
12 Ounces Ricotta Cheese
1 Egg
Lasagna Noodles I use the kind you cook first. 

Brown beef in olive oil.  Add onions, garlic, and mushrooms; cook for 5-10 minutes.  Add tomato products, oregano, basil and 2 tablespoons of the parsley.  Simmer covered for 30 minutes.  

While the sauce is simmering, cook noodles according to package directions.

In a medium bowl, mix ricotta cheese, egg, and 2 teaspoons of parsley.  

Spray 9x13 pan or lasagna pan with cooking spray.  Ladle some sauce in the bottom of the pan.  Place a layer of noodles on top of sauce.  Cover the noodles with the ricotta mixture, sauce, Parmesan cheese and mozzarella.  The next layer will be noodles, sauce, Parmesan cheese and mozzarella.  Repeat this layer and end with a layer of sauce and cheese.  

Bake at 350* for an hour or until the cheese is golden and bubbly.  Let set for a few moments before cutting.  If the cheese browns too quickly, you can cover with foil.  

MAKE IT A GREAT DAY!