Olive garden florentine lasagna

12 servings

Ingredients

Quantity Ingredient
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1 pounds Fresh spinach
1 pounds Fresh mushrooms chop coarse
1 cup Onion; chopped
1 Cl Garlic; minced
2 tablespoons Olive oil
3 cups Ricotta cheese
1⅔ cup Parmesan cheese; divide
1 Egg
½ teaspoon Salt
½ teaspoon Black pepper
¾ teaspoon Dried basil
¾ teaspoon Dried oregano
16 Lasagna noodles
4½ cup Mozzarella cheese; shredded
Marinara sauce or tomato-
Cream sauce as desired
Extra 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, ⅔ 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. Sprinkle with 1-½ c shredded cheese and ⅓ 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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