Olive Garden Florentine Lasagna |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I have always loved this at Olive Garden and since there isn't one close enough, I found this on the Internet. It's very close to the real thing. I just leave the egg out. Ingredients:
1 pound fresh spinach |
1 pound fresh mushrooms, chopped coarsely |
1 cup onion, chopped |
1 clove garlic, minced |
2 tablespoons olive oil |
3 cups ricotta cheese |
1 2/3 cups parmesan cheese, divided |
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 |
Directions:
1. Steam spinach until tender; press out excess moisture and chop
2. coarsely. Saute mushrooms, onions, and garlic over medium-high
3. heat in olive oil until onions are tender; drain excess liquid
4. and cool.
5. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil
6. and oregano in large bowl. Add cooled spinach and mushroom-onion
7. mixture and mix on low speed until just blended.
8. Cook lasagna according to package directions; rinse under cool
9. water and drain thoroughly.
10. Place four lasagna strips in bottom of lightly oiled 9 x 13-inch
11. pan, overlapping slightly. Top with 2 cups of spinach filling.
12. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup Parmesan.
13. Repeat layering two more times and top with remaining four lasagna
14. strips. Spread 1 cup of marinara or tomato-cream sauce over top
15. and cover tightly with foil.
16. Preheat oven to 350F and bake, covered, for 1 hour. Remove from
17. oven and keep warm at least 30 minutes before cutting. Top with
18. extra Parmesan cheese. (Can be refrigerated a day in advance of
19. baking if desired.)
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