Olive Garden Florentine Lasagna

Name: Olive Garden Florentine Lasagna
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 serving
Ingredients: 1 pound Fresh spinach; 1 pound coarsely chopped fresh mushrooms; 1 cup onion; 2 cloves garlic; 2 tablespoons olive oil; 3 cups ricotta cheese; 1 2/3 cups Parmesan Cheese; 1 egg; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3/4 teaspoon dried basil; 3/4 teaspoon dried oregano; 1 pound lasagna noodles; 4 1/2 cups shredded Mozzarella cheese; 29 ounces tomato sauce

User Reviews

4.5

6 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings
8
Calories
740 kcal
Course
Main Course
Cuisine
Italian

Olive Garden Florentine Lasagna

Yvette Arnold

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Olive Garden Florentine Lasagna is filled with spinach.

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Ingredients

Servings

1 pound Fresh spinach
1 pound coarsely chopped fresh mushrooms
1 cup onion chopped
2 cloves garlic minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups Parmesan Cheese shredded, divided use
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1 pound lasagna noodles
4 1/2 cups shredded Mozzarella cheese
29 ounces tomato sauce

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Instructions

Steam spinach until tender; press out excess moisture and chop coarsely. Cook mushrooms, onions and minced 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 four lasagna strips in bottom of lightly oiled 9 by 13 inch pan, overlapping slightly. Top with 2 cups of spinach filling.
Sprinkle with 1 and 1/2 cup 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 350 degrees 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 for a day in advance of baking if desired.)

Nutrition Information

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Calories 740kcal (37%) Carbohydrates 59g (20%) Protein 44g (88%) Fat 36g (55%) Saturated Fat 20g (100%) Cholesterol 131mg (44%) Sodium 1550mg (65%) Potassium 1163mg (33%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 6790IU (136%) Vitamin C 26.1mg (29%) Calcium 853mg (85%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 740 kcal

% Daily Value*

Calories	740kcal	37%
Carbohydrates	59g	20%
Protein	44g	88%
Fat	36g	55%
Saturated Fat	20g	100%
Cholesterol	131mg	44%
Sodium	1550mg	65%
Potassium	1163mg	25%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	6790IU	136%
Vitamin C	26.1mg	29%
Calcium	853mg	85%
Iron	4.7mg	26%