Olive Garden Florentine Lasagna
Olive Garden Florentine Lasagna
1 lb fresh spinach
1 lb Fresh mushrooms -- chopped coarsely
1 c Onion -- chopped
1 clove Garlic -- minced
2 tb Olive oil
3 c Ricotta cheese
1 2/3 c Parmesan cheese -- divided
1 Egg
1/2 ts Salt
1/2 ts Black pepper
3/4 ts Dried basil
3/4 ts Dried oregano
16 Lasagna noodles
4 1/2 c Mozzarella cheese -- shredded
Marinara sauce or tomato-Cream sauce as desired
Extra Parmesan cheese
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 four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly.
Top with 2 c of spinach filling. Sprinkle w ith 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.)
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