Olive Garden Florentine Lasagna

Recipe Ingredients

1 lb	454g / 16oz	Fresh spinach
1 lb	454g / 16oz	Fresh mushrooms - chop coarse
1 cup	62g / 2.2oz	Onion - chopped
10		Garlic - mined
2 tablespoons	30ml	Olive oil
3 cups	438g / 15oz	Ricotta cheese
1 2/3 cups	243g / 8.6oz	Parmesan cheese - divide
1		Egg
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
3/4 teaspoon	3.8ml	Dried basil
3/4 teaspoon	3.8ml	Dried oregano
16		Lasagna noodles
4 1/2 cups	657g / 23oz	Mozzarella 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.)

Source:
Abilene Reporter News 3/10/94

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