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Olive Garden Florentine Lasagna

Cuisine: Italian
Type: Pasta, Vegetables
Serves: 12 people

Recipe Ingredients

1 lb 454g / 16ozFresh spinach
1 lb 454g / 16ozFresh mushrooms - chop coarse
1 cup 62g / 2.2ozOnion - chopped
10   Garlic - mined
2 tablespoons 30mlOlive oil
3 cups 438g / 15ozRicotta cheese
1 2/3 cups 243g / 8.6ozParmesan cheese - divide
1   Egg
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlBlack pepper
3/4 teaspoon 3.8mlDried basil
3/4 teaspoon 3.8mlDried oregano
16   Lasagna noodles
4 1/2 cups 657g / 23ozMozzarella cheese - shredded
  Marinara sauce or tomato-
  Cream sauce as desired
  Extra parmesan cheese

Recipe Instructions

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.)

Abilene Reporter News 3/10/94


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