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Post Info TOPIC: Olive Garden's Lasagne Florentine

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Olive Garden's Lasagne Florentine

Olive Garden Florentine Lasagna


1 lb. Fresh spinach
1 lb. Fresh mushrooms -- chop coarse
1 C. Onion -- chopped
2 teaspoons Garlic -- minced
2 Tbsp. Olive oil
3 C. Ricotta cheese
1 2/3 C. Parmesan cheese -- divide
1 Egg
1/2 tsp. Salt
1/2 tsp. Black pepper
3/4 tsp. Dried basil
3/4 tsp. Dried oregano
16 Lasagna noodles
4 1/2 C. Mozzarella cheese -- shredded
Mariana 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 four 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 Mariana 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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