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INGREDIENTS

Extra Parmesan cheese
1 Clove Garlic -- minced
1 lb Fresh mushrooms -- chopped
1/2 ts Salt
16 Lasagna noodles
Shredded
Marinara sauce or tomato-
3/4 ts Dried Oregano
1 c Onion -- chopped
3 c Ricotta cheese
1 Egg
1 lb Fresh spinach
1/2 ts Black pepper
Cream sauce as desired
Coarsely
3/4 ts Dried basil
4 1/2 c Mozzarella cheese --
1 2/3 c Parmesan cheese -- divided
2 tb olive oil

Servings

INSTRUCTIONS

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 :

NOTES

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Olive Garden Florentine Lasagna

Extra Parmesan cheese 
1  Clove Garlic -- minced 
1 lb Fresh mushrooms -- chopped 
1/2 ts Salt 
16  Lasagna noodles 
  Shredded 
  Marinara sauce or tomato- 
3/4 ts Dried Oregano 
1 c Onion -- chopped 
3 c Ricotta cheese 
1  Egg 
1 lb Fresh spinach 
1/2 ts Black pepper 
  Cream sauce as desired 
  Coarsely 
3/4 ts Dried basil 
4 1/2 c Mozzarella cheese -- 
1 2/3 c Parmesan cheese -- divided 
2 tb olive oil

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     :

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Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 12 Servings

Calories: 217
Calories from Fat: 62 (29%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.7g
Cholesterol 63.9mg		20 %
Sodium 129.1mg		4 %
Potassium 396.9mg		10 %
Total Carbohydrate 26.2g		8 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 25g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 217

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