Olive Garden Florentine Lasagna

Few dishes capture the essence of Italian comfort food quite like Olive Garden’s Florentine Lasagna. This vegetarian masterpiece layers tender spinach, earthy mushrooms, and three different cheeses between perfectly cooked pasta sheets. What sets this lasagna apart is the rich, creamy filling that combines fresh vegetables with a blend of ricotta, mozzarella, and Parmesan cheeses.

Why This Recipe Works

The secret to authentic Olive Garden Florentine Lasagna lies in properly preparing each component before assembly. Steaming the spinach and pressing out excess moisture prevents a watery lasagna, while sautéing the mushrooms and onions concentrates their flavors. The three-cheese blend creates layers of flavor and texture, from the creamy ricotta base to the stretchy mozzarella and sharp Parmesan finish.

Ingredients

For the Vegetable Filling:

• Fresh spinach – Provides the classic Florentine base with vibrant color and nutrition
• Fresh mushrooms – Add earthy depth and meaty texture when coarsely chopped
• Yellow onion – Creates aromatic foundation and natural sweetness
• Fresh garlic – Adds pungent flavor that enhances all other ingredients
• Olive oil – Used for sautéing vegetables and adding richness

For the Cheese Mixture:

• Ricotta cheese – Forms the creamy base that binds all flavors together
• Parmesan cheese – Provides a sharp, nutty flavor and helps with browning
• Large egg – Acts as a binder to hold the cheese mixture together
• Salt – Enhances all flavors and balances the richness
• Black pepper – Adds subtle heat and complexity
• Dried basil – Contributes classic Italian herb flavor
• Dried oregano – Adds earthy, aromatic notes

For Assembly:

• Lasagna noodles – Provide structure and absorb flavors beautifully
• Mozzarella cheese – Creates the signature stretchy, melty layers
• Tomato sauce – Adds moisture and bright acidity to balance richness

Step-by-Step Instructions

Preparing the Vegetables

1. Steam the spinach. Using a steamer basket, steam fresh spinach until tender and wilted, about 3-4 minutes.
2. Remove excess moisture. Press steamed spinach in clean kitchen towels to remove as much water as possible, then chop coarsely.
3. Sauté aromatics. Heat olive oil in a large skillet over medium-high heat. Add chopped onions and cook until tender and translucent.
4. Add mushrooms and garlic. Add coarsely chopped mushrooms and minced garlic to the skillet. Cook until mushrooms release their moisture and onions are golden.
5. Drain and cool. Remove excess liquid from the pan and let the vegetable mixture cool completely.

Making the Cheese Mixture

6. Combine base ingredients. In a large bowl, mix ricotta cheese, 2/3 cup Parmesan cheese, egg, salt, pepper, basil, and oregano.
7. Add vegetables. Fold in the cooled spinach and mushroom-onion mixture, mixing on low speed until just blended.

Preparing the Pasta

8. Cook lasagna noodles. Cook lasagna noodles according to the package directions until they are al dente.
9. Cool and drain. Rinse cooked noodles under cool water and drain thoroughly to prevent sticking.

Assembling the Lasagna

10. Prepare baking dish. Lightly oil a 9×13-inch baking pan.
11. First layer. Place four lasagna strips in the bottom of the pan, overlapping slightly.
12. Add filling. Spread 2 cups of the spinach-cheese mixture over the noodles.
13. Add cheeses. Sprinkle with 1 1/2 cups shredded mozzarella and 1/3 cup Parmesan.
14. Repeat layers. Continue layering noodles, filling, and cheeses two more times.
15. Top layer. Finish with the remaining four lasagna strips and spread 1 cup tomato sauce over the top.
16. Cover and rest. Cover tightly with aluminum foil. Can be refrigerated overnight at this point.

Baking the Lasagna

17. Preheat oven. Set oven to 350°F.
18. Bake covered. Bake covered for 1 hour until bubbly and heated through.
19. Rest before serving. Remove from oven and let stand for at least 30 minutes before cutting to allow layers to set.
20. Final garnish. Top with extra Parmesan cheese before serving.

Storage & Reheating Instructions

• Refrigerator Storage: Store covered lasagna in the refrigerator for up to 4 days. The flavors actually improve overnight.
• Reheating Method: Reheat individual portions in the microwave for 2-3 minutes, or reheat covered in a 350°F oven for 20-25 minutes until heated through.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Olive Garden Florentine Lasagna

Rich vegetarian lasagna with spinach, mushrooms, and three cheeses. Tastes just like Olive Garden's famous Florentine lasagna!

4.50 from 2 votes

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Course: Main Course

Cuisine: Italian

Keyword: Olive Garden Recipes

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 8

Calories: 740kcal

Author: Stephanie Manley

Ingredients

• 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

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

Calories: 740kcal | Carbohydrates: 59g | Protein: 44g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 131mg | Sodium: 1550mg | Potassium: 1163mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6790IU | Vitamin C: 26.1mg | Calcium: 853mg | Iron: 4.7mg