Florentine Lasagna

By draingal

Ingredients

• 1 pound fresh spinach
• 1 pound fresh mushrooms, chopped coarsely
• 1 cup onion, chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 3 cups ricotta cheese
• 1 2/3 cups Parmesan cheese, divided
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 16 lasagna noodles
• 4 1/2 cups mozzarella cheese, shredded
• Marinara sauce or tomato-cream sauce; as desired
• extra Parmesan cheese

Preparation

Step 1

Steam spinach until tender; press out excess moisture and chop coarsely. Sauté mushrooms, onions, and garlic over medium-high heat in olive oil 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 350F 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.)