Olive Garden spinach lasanga
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5 from 1 vote

Olive Garden Florentine Lasagna

Olive Garden Florentine Lasagna is filled with spinach.
Course Main Course
Cuisine Italian
Keyword Olive Garden Recipes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 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
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