Olive Garden Florentine Lasagna Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-NORMA WRENN NPXR56B-----,
1 lbs: Fresh spinach,
1 lbs: Fresh mushrooms, chopped
Coarsely,
1 cup: Onion, chopped
1 Clove: Garlic, minced
2 tbsp: Olive oil,
3 cup: Ricotta cheese,
1 2/3 cup: Parmesan cheese, divided
1: Egg,
1/2 tsp: Salt,
1/2 tsp: Black pepper,
3/4 tsp: Dried basil,
3/4 tsp: Dried oregano,
16: Lasagna noodles,
4 1/2 cup: Mozzarella cheese --,
Shredded,
Marinara sauce or tomato-,
Cream sauce as desired,
Extra Parmesan cheese,
Directions:
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.) Source: Abilene Reporter News 3/10/94
Recipe By :
Source from luhu.jp
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.) Source: Abilene Reporter News 3/10/94
Recipe By :
Source from luhu.jp