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Olive Garden Florentine Lasagna
Author/Submitted by:
Abilene Reporter News 3/10/94
Servings: 12
Categories:
Pasta
/
Vegetables
Ingredients: 1
pound
Fresh spinach 1
pound
Fresh mushrooms,
chopped coarsely
1
cup
Onion,
chopped
1
clove
Garlic,
minced
2
tablespoons
Olive oil 3
cups
Ricotta cheese 1 2/3
cups
Parmesan cheese,
divided
1
Egg 1/2
teaspoon
Salt 1/2
teaspoon
Black pepper 3/4
teaspoon
Dried basil 3/4
teaspoon
Dried oregano 16
Lasagna noodles 4 1/2
cups
Mozzarella cheese,
shredded
Marinara sauce or tomato cream sauce,
as desired
Parmesan cheese
Directions:
Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)
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