Olive Garden Florentine Lasagna

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Olive Garden Florentine Lasagna

 

1 lb. fresh spinach

1 lb. fresh mushrooms, chopped coarsely

1 cup onion, chopped

1 clove garlic, minced

2 TB olive oil

3 cups ricotta cheese

1-2/3 cups Parmesan cheese, divided

1 egg

1/2 tsp. salt

1/2 tsp. ground black pepper

3/4 tsp. dried basil

3/4 tsp. 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.

 

Sauté mushrooms, onions, and garlic over medium high  heat in olive oil 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 9 " x 13 " pan,

overlapping slightly. Top with

2 cups of spinach filling.

 

Sprinkle with 1-1/2 cups shredded cheese and 1/3 cup Parmesan cheese.

 

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 350º F., 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.)