Post by Jay on Nov 7, 2004 21:54:01 GMT -6
Olive Garden Florentine Lasagna
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
Extra Parmesan cheese
Steam spinach until tender; press out excess moisture and chop
coarsely. Saute mushrooms, onions, and garlic over medium-high
heat in olive oil 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 9 x 13-inch
pan, overlapping slightly. Top with 2 cups of spinach filling.
Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup 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 350F 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.)
Jay
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
Extra Parmesan cheese
Steam spinach until tender; press out excess moisture and chop
coarsely. Saute mushrooms, onions, and garlic over medium-high
heat in olive oil 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 9 x 13-inch
pan, overlapping slightly. Top with 2 cups of spinach filling.
Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup 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 350F 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.)
Jay