Olive Garden Florentine Lasagna
1 lb fresh spinach
1 lb fresh mushrooms,chop coarse
1 c onion,chopped
1 cl garlic,minced
2 T olive oil
3 c ricotta cheese
1 2/3 c parmesan cheese,divided
1/2 t salt
1/2 t black pepper
3/4 t basil,Dried
3/4 t oregano,Dried
16 lasagna noodles
4 1/2 c mozzarella cheese,shredded
1 marinara sauce or
1 tomato-cream sauce
1 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.)