Olive Garden Florentine Lasagna Recipe
Olive Garden Florentine Lasagna Recipe
Ingredients:
1 pound of spinach (fresh)
1 c of chopped onions
2 Tbsps of oil (olive)
1 pound of chopped mushrooms
1 garlic clove minced
3 c of ricotta-cheese
1 large egg
1 & 2/3 c of Parmesan (divided) plus extra
1/2 tsp of salt
3/4 tsp of dry basil
1/2 tsp of pepper (black)
3/4 tsp of oregano
4 & 1/2 c of shredded cheese (Mozzarella)
16 sheets of lasagna
Tomato sauce
Cream sauce
Instructions:
Have the spinach steamed ’til tender squeeze out extra liquid then coarsely chop. Cook garlic, onions & mushrooms in skillet ’til tender, pour of extra fat then cool. COmbine 2/3 c of Parmesan, Ricotta, salt, egg, basil, oregano & pepper in mixing bowl.
You add spinach & onion-mushroom mixture then mix thoroughly on low-speed ’til blended well. Follow package instructions in cooking lasagna noodles, rinse them under running water then drain well. Arrange 4 lasagna sheets in greased 9×13″ bake pan, each slightly overlapping.
Top w/ 2 cups of spinach-filling then sprinkle w/ 1 & 1/2 c of cheese then 1/3 cup shredded Parmesan. Then repeat layers twice. Pour over tomato sauce & cream-sauce all over the top then cover dish w/ foil.
Bake in preheated oven (350 degrees Fahrenheit) for 60 mins. Remove dish from he oven then stand for 30 mins prior to slicing. Sprinkle w/ extra shredded Parmesan.
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