Olive Garden Florentine Lasagna

Course : Italian
Serves: 12
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Ingredients:

1 pound fresh spinach
1 pound fresh mushrooms -- chop coarse
1 cup onion -- chopped
2 cloves garlic -- mined
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups parmesan cheese -- divide
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 sheets lasagna noodles
4 1/2 cups mozzarella cheese -- shredded
1 jar marinara sauce or tomato-cream sauce as desired
1 cup extra parmesan cheese
 

Preparation / 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 for 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 350F 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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