Olive Garden Florentine Lasagna
1 lb fresh spinach
1 lb fresh mushrooms,chop coarse
1 c onion,chopped
1 cl garlic,minced
2 T olive oil
3 c ricotta cheese
1 2/3 c parmesan cheese,divided
1 egg
1/2 t salt
1/2 t black pepper
3/4 t basil,Dried
3/4 t oregano,Dried
16 lasagna noodles
4 1/2 c mozzarella cheese,shredded
1 marinara sauce or
1 tomato-cream sauce
1 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.)
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