Olive Garden Florentine Lasagna Recipe - Cooking Index
Olive Garden Florentine Lasagna Recipe - Cooking Index
| 1 lb | Fresh spinach | |
| 1 lb | Fresh mushrooms - chop coarse | |
| 1 cup | Onion - chopped | |
| 10 | Garlic - mined | |
| 2 tablespoons | Olive oil | |
| 3 cups | Ricotta cheese | |
| 1 2/3 cups | Parmesan cheese - divide | |
| 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 |
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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