Olive Garden Florentine Lasagna
Source of Recipe
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List of Ingredients
1 pound fresh spinach
1 pound fresh mushrooms, chopped coarsely
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups Parmesan cheese, divided
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 1/2 cups mozzarella cheese, shredded
Marinara sauce or tomato-cream sauce as desired
Extra Parmesan cheese
Recipe
Steam spinach until tender; press out excess moisture and
chop coarsely. Saute 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-inch pan, overlapping slightly. Top with 2
cups of spinach filling. Sprinkle with 1 1/2 cups shredded
cheese and 1/3 cup 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.
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