Title: Olive Garden Florentine Lasagna
Categories: Pasta Vegetable Cheese Fake
Yield: 12 Servings
| NORMA WRENN NPXR56B |
| 1 | lb | Fresh spinach |
| 1 | lb | Fresh mushrooms; chop coarse |
| 1 | c | Onion; chopped |
| 1 | cl | Garlic; mined |
| 2 | tb | Olive oil |
| 3 | c | Ricotta cheese |
| 1 2/3 | c | Parmesan cheese; divide |
| 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