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Olive Garden Florentine Lasagna

Author/Submitted by: Abilene Reporter News 3/10/94
Servings: 12
Categories: Pasta / Vegetables

1  pound  Fresh spinach
1  pound  Fresh mushrooms, chopped coarsely
1  cup  Onion, chopped
1  clove  Garlic, minced
2  tablespoons  Olive oil
3  cups  Ricotta cheese
1 2/3  cups  Parmesan cheese, divided
1    Egg
1/2  teaspoon  Salt
1/2  teaspoon  Black pepper
3/4  teaspoon  Dried basil
3/4  teaspoon  Dried oregano
16    Lasagna noodles
4 1/2  cups  Mozzarella cheese, shredded
    Marinara sauce or tomato cream sauce, as desired
    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 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.)

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