Olive Garden Florentine Lasagna

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
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—–NORMA WRENN NPXR56B—–
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
Extra Parmesan cheese

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 foru lasagna strips in bottom of lightly oiled 9×13″ 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.) Source: Abilene
Reporter
News 3/10/94

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