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Vegetable Lasagne - Olive Garden Florentine Lasagna
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Olive Garden Restaurant via Abilene Reporter News (3/10/94)


  • 1 lb (.5 kg). spinach
  • 1 lb (.5 kg). fresh mushrooms, chopped coarsely
  • 1 cup (225 ml) cnion, chopped
  • 1 clove garlic, minced
  • 2 tbsp (30 ml). olive oil
  • 3 cups (700 ml) ricotta cheese
  • 1-2/3 cups (400 ml) parmesan cheese, shredded, divided
  • 1 egg, slightly beaten
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). black pepper
  • 3/4 tsp (4 ml) basil leaves, dried
  • 3/4 tsp (4 ml) oregano leaves,dried
  • 16 lasagna noodles
  • 4-1/2 cups (1050 ml) mozzarella cheese, shredded
  • 1 cup (225 ml) 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.
  • Saute mushrooms, onions and garlic in 2 tbsp (30 ml) olive oil over medium-high heat, until onions are tender.
  • Drain excess liquid and cool.
  • Mix ricotta cheese, 2/3 cup (150 ml) Parmesan cheese, egg, salt, pepper, basil and oregano in large bowl.
  • Add cooled spinach and mushroom-onion mixture.
  • Mix on mixer's low speed just until blended.
  • Cook lasagna according to package directions.
  • Rinse under cool water and drain thoroughly.
  • Preheat oven to 350 degrees (175 C.).
  • Place four lasagna strips in bottom of lightly oiled 9 x 13 inch pan, overlapping slightly.
  • Top with 2 cups (475 ml) of spinach filling.
  • Sprinkle with 1-1/2 cups (350 ml) shredded Mozzarella cheese and 1/3 cup (80 ml) Parmesan cheese.
  • Repeat layering two more times, and top with remaining four lasagna strips.
  • Spread 1 cup (225 ml) of marinara or tomato-cream sauce over top and cover tightly with foil.
  • Bake in preheated oven, 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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