Olive Garden Florentine Lasagna

* Exported from MasterCook *

OLIVE GARDEN FLORENTINE LASAGNA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Pasta
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-NORMA WRENN NPXR56B-----
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 --
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

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