Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!remarQ-easT!supernews.com!remarQ.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: lkadlec Newsgroups: rec.food.recipes Subject: Olive Garden Florentine Lasagna Followup-To: rec.food.cooking Date: 5 Apr 1999 07:10:41 -0600 Organization: Charleston.Net Lines: 50 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7eacoh$ssc@llama.swcp.com> Reply-To: lkadlec@charleston.net NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31956 Olive Garden Florentine Lasagna Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Pasta Vegetarian Lasagna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh spinach 1 pound Fresh mushrooms -- coarsely chopped 1 cup Onion -- chopped 10 cloves Garlic -- minced 2 tablespoons Olive oil 3 cups Ricotta cheese 1 2/3 cups Parmesan cheese -- divided 1 large 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 1 jar Alfredo or tomato cream sauce 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 four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 cup of spinach filling. Sprinkle with 1-1/2 cup shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of Alfredo 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.) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.