Olive garden florentine lasagna
Yield: 12 Servings -N
Ingredients:
- 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 --
Instructions:
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 foru 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 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 Recipe By :
