Olive Garden Florentine Lasagna

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 9×13 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.