Olive Garden Florentine Lasagna
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spinach
fresh |
|
| 1 | pound |
mushrooms
coarsely chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | each |
garlic
clove , |
|
| 2 | tablespoons |
olive oil
|
|
| 3 | cups |
ricotta cheese
|
|
| 1 ⅔ | cups |
Parmesan cheese
divided |
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¾ | teaspoon |
basil
dried |
*
|
| ¾ | teaspoon |
oregano
dried |
|
| 16 | each |
lasagna noodles
|
*
|
| 4 ½ | cups |
mozzarella cheese
|
*
|
| 1 | x |
marinara sauce
or tomato |
*
|
| 1 | x |
cream sauce
as desired |
* |
| 1 | x |
Parmesan cheese
extra |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spinach
fresh |
|
| 453.6 | g |
mushrooms
coarsely chopped |
|
| 237 | ml |
onions
chopped |
|
| 1 | each |
garlic
clove , |
|
| 3E+1 | ml |
olive oil
|
|
| 7.1E+2 | ml |
ricotta cheese
|
|
| 394 | ml |
Parmesan cheese
divided |
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3.8 | ml |
basil
dried |
*
|
| 3.8 | ml |
oregano
dried |
|
| 16 | each |
lasagna noodles
|
*
|
| 1.1 | l |
mozzarella cheese
|
*
|
| 1 | x |
marinara sauce
or tomato |
*
|
| 1 | x |
cream sauce
as desired |
* |
| 1 | x |
Parmesan cheese
extra |
*
|
Directions
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, ⅔ 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 inch pan, overlapping slightly.
Top with 2 cup of spinach filling.
Sprinkle with 1½ cup shredded cheese and ⅓ cup 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℉ (180℃) and bake, covered, for 1 hour.
Remove from oven and keep warm at least 30 minutes before cutting.
Top with extra Parmesan cheese.
