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Florentine Lasagna

This Olive Garden Florentine Lasagna recipe uses Onion Chopped, Garlic Minced, Olive Oil, Ricotta Cheese, and Parmesan Cheese Divided. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1 clove
• 2 tbsp
• 3 cup
• 1 2/3 cup
• 1/2 tsp
• 1/2 tsp
• 4 1/2 cup

Method (preview)

1. 1

   Steam spinach until tender; press out excess moisture and chop coarsely.=

2. 2

   Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool.

3. 3

   Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl.

4. 4

   Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.

5. 5

   Cook lasagna according to package directions; rinse under cool water and drain thoroughly.

6. 6

   Place foru lasagna strips in bottom of lightly oiled 9x13 ″ pan, overlapping slightly. Top with 2 c of spinach filling.

7. 7

   Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan.

8. 8

   Repeat layering two more times and top with remaining four lasagna strips.

9. 9

   Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.

10. 10

    Preheat oven to 350~ and bake, covered, for 1 hour.

11. 11

    Remove from oven and keep warm at least 30 minutes before cutting.

12. 12

    Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.) Source: Abilene

13. 13

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