Source:

Olive Garden Restaurant via Abilene Reporter News (3/10/94)

Serves/Makes:6

Ingredients

• 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

Preparation

• 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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