*  Exported from  MasterCook II  *
 
                      Olive Garden Florentine Lasagna
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheese                           Pasta
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----NORMA WRENN NPXR56B-----
    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.=
  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
 
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