Olive Garden Florentine Lasagna


  • 1 lbs fresh spinach
  • 1 lbs fresh mushrooms, chopped coarsely
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 2 Tbsp olive oil
  • 3 cups ricotta cheese
  • 1 2/3 cups Parmesan cheese, divided
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 tsp dried basil
  • 3/4 tsp 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 four lasagna strips in bottom of lightly oiled 9 x 13-inch pan, overlapping slightly. Top with 2 cups of spinach filling. Sprinkle with 1 1/2 cups 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°s; F 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.)/p> Makes 4

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