Olive Garden's Florentine Lasagna

[bookwoman]

Recipe Name: OLIVE GARDEN'S FLORENTINE LASAGNA
Category: ITALIAN
Serves: 12

1 Pound Fresh spinach
1 Pound Fresh mushrooms, chopped
1 Cup Chopped onion
1 Each Clove garlic, minced
2 tb Olive oil
3 Cup Ricotta cheese
2/3 Cup Grated Parmesan cheese
1 Each Egg
1/2 ts Salt
1/2 ts Black pepper
3/4 ts Dried basil
3/4 ts Dried oregano
16 Each Lasagna noodles
4 1/2 Cup Shredded mozzarella cheese,
- divided
1 Cup Grated parmesan cheese,
- divided
Favorite marinara sauce or
Tomato cream sauce to taste
Freshly grated Parmesan ch.


Steam spinach, just until tender. Press out excess moisture. Chop
coarsely. Heat olive oil in large saute pan and saute mushrooms,
onions and garlic over medium high heat until onions are tender.
Drain any excess liquid and cool. Meanwhile, place ricotta cheese,
2/3 cup grated Parmesan, egg, salt, pepper, dried basil and oregano
in a large mixing bowl. Add cooled spinach and mushroom, onion,
garlic mixture. Mix with an electric mixer on low speed, just until
blended. Cook lasagna according to package directions. Rinse under
cool water and drain thoroughly. Spray a 9x13x2 inch baking dish with
pan spray, or oil lightly. Place 4 lasagna strips in bottom of pan,
overlapping slightly. Top with 2 cups of the spinach filling.
Sprinkle with 1 cup shredded cheese and 1/3 cup Parmesan cheese.
Repeat pasta, filling and cheese layering two more times. Top with
remaining 4 lasagna strips. Spread 1 cup marinara or tomato cream
sauce over the top. Cover lightly with foil. Can be refrigerated a
day in advance, if desired. Heat oven to 350 degrees, F. Bake
lasagna, covered for 1 hour. Remove from oven and hold warm at least
30 minutes before cutting. Cut into 12 pieces and serve with favorite
marinara or tomato cream sauce. Top with freshly grated Parmesan
cheese.

From: Janet Mccain Date: 21 May 94



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