Title: Olive garden florentine lasagna
 Categories: Cheese, Pasta, Vegetables, Copycat
      Yield: 12 Servings
 
           -NORMA WRENN NPXR56B-----
      1 lb Fresh spinach
      1 lb Fresh mushrooms -- chopped
           Coarsely
      1 c  Onion -- chopped
      1    Clove Garlic -- minced
      2 tb Olive oil
      3 c  Ricotta cheese
  1 2/3 c  Parmesan cheese -- divided
      1    Egg
    1/2 ts Salt
    1/2 ts Black pepper
    3/4 ts Dried basil
    3/4 ts Dried oregano
     16    Lasagna noodles
  4 1/2 c  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