Olive Garden Florentine Lasagna

Olive Garden Florentine Lasagna

12 Preparation Time :

Categories : Cheese Pasta

Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

--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 9x13 pan, overlapping

slightly. Top with 2 c of spinach filling.

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

1 hour. Remove from oven and keep warm

at

30 minutes before cutting. Top with extra Parmesan cheese.

refrigerated a day in advance of baking if desired.) Source: Abilene

Reporter

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