Olive garden florentine lasagna
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----norma wrenn npxr56b---- | ||
| 1 | pounds | Fresh spinach |
| 1 | pounds | Fresh mushrooms chop coarse |
| 1 | cup | Onion; chopped |
| 1 | Cl Garlic; minced | |
| 2 | tablespoons | Olive oil |
| 3 | cups | Ricotta cheese |
| 1⅔ | cup | Parmesan cheese; divide |
| 1 | Egg | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ¾ | teaspoon | Dried basil |
| ¾ | teaspoon | Dried oregano |
| 16 | Lasagna noodles | |
| 4½ | cup | Mozzarella cheese; shredded |
| Marinara sauce or tomato- | ||
| Cream sauce as desired | ||
| Extra parmesan cheese | ||
Directions
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, ⅔ 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 foru lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly.
Top with 2 c of spinach filling. Sprinkle with 1-½ c shredded cheese and ⅓ 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 350~ 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