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Olive Garden Florentine Lasagna

Olive Garden Florentine Lasagna recipe image
This Olive Garden Florentine Lasagna brings the beloved restaurant flavor straight to your home kitchen. The dish features a robust filling made from fresh spinach, saut&# 195;©ed mushrooms, and onions, all bound together with a creamy ricotta and Parmesan cheese mixture. Each layer is carefully assembled with cooked lasagna noodles and shredded mozzarella, creating a comforting, hearty main course. The flavors are savory and well-balanced, with hints of basil and oregano adding an authentic Italian touch. Perfect for weeknight dinners, potlucks, or feeding a crowd, this lasagna is satisfying without being overly heavy. It holds up well for leftovers, making it a practical choice for busy families. Serve it with a side salad or garlic bread for a complete meal that everyone will love.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 51.1
Dietary: Vegetarian
Description
This Olive Garden Florentine Lasagna brings the beloved restaurant flavor straight to your home kitchen. The dish features a robust filling made from fresh spinach, saut&# 195;©ed mushrooms, and onions, all bound together with a creamy ricotta and Parmesan cheese mixture. Each layer is carefully assembled with cooked lasagna noodles and shredded mozzarella, creating a comforting, hearty main course. The flavors are savory and well-balanced, with hints of basil and oregano adding an authentic Italian touch. Perfect for weeknight dinners, potlucks, or feeding a crowd, this lasagna is satisfying without being overly heavy. It holds up well for leftovers, making it a practical choice for busy families. Serve it with a side salad or garlic bread for a complete meal that everyone will love.
Ingredients
  • 1 pound Fresh spinach
  • 1 pound Fresh mushrooms -- chopped
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Steam spinach until tender. Press out excess moisture thoroughly and chop coarsely. Set aside to cool.
  3. 3
    Heat olive oil in a large skillet over medium-high heat. Add chopped onions and garlic; sauté until onions are tender.
  4. 4
    Add chopped mushrooms to the skillet. Cook until mushrooms have released their liquid and it has evaporated. Drain any remaining excess liquid and let the mixture cool completely.
  5. 5
    In a large bowl, combine ricotta cheese, 2/3 cup Parmesan cheese, egg, salt, pepper, dried basil, and dried oregano.
  6. 6
    Fold the cooled spinach and the cooled mushroom-onion mixture into the ricotta mixture until just blended.
  7. 7
    Cook lasagna noodles according to package directions. Rinse under cool water and drain thoroughly.
  8. 8
    Lightly oil a 9x13-inch baking pan. Place four lasagna strips in the bottom, overlapping slightly.
  9. 9
    Spread 2 cups of the spinach filling over the noodles. Sprinkle with 1-1/2 cups shredded mozzarella and 1/3 cup Parmesan cheese.
  10. 10
    Repeat the layering two more times (noodles, filling, cheese) using the remaining ingredients, except reserve the last four noodles for the top.
  11. 11
    Top with the remaining four lasagna strips. Spread marinara or tomato-cream sauce evenly over the top layer of noodles.
  12. 12
    Cover the pan tightly with foil. Bake for 1 hour.
  13. 13
    Remove from oven. Let stand, covered, for at least 30 minutes before cutting to allow layers to set.
  14. 14
    Sprinkle with extra Parmesan cheese before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 51.1kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 95.3mg4%
Total Carbohydrate 7.8g3%
Dietary Fiber 3.6g15%
Sugars 2.7g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Make Ahead:** You can assemble this lasagna up to a day in advance. Cover tightly with foil and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.

**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or in a 350°F oven until heated through.

**Substitutions:** For a vegan version, use vegan ricotta, mozzarella, and Parmesan alternatives, and substitute the egg with a flax egg or cornstarch binder. You can also use no-boil lasagna noodles; if so, add a bit more sauce to ensure the noodles cook through.

**Sauce Choice:** Traditional Olive Garden style uses a simple marinara, but a creamy tomato sauce (marinara mixed with heavy cream or cream cheese) adds extra richness.

Keywords: lasagna, florentine, spinach, mushroom, ricotta, mozzarella, parmesan, italian, copycat, olive garden, baked, vegetarian, comfort food, dinner, family meal, cheese, pasta, marinara
Read it online: https://www.chefs-mate.com/recipe/olive-garden-florentine-lasagna/