Florentine Lasagna

Florentine Lasagna
Florentine Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • SPINACH FILLING:

  • 1

    pound fresh spinach

  • 1

    pound fresh mushrooms, coarsely chopped

  • 1

    cup chopped onions

  • 1

    clove garlic, minced

  • 2

    tbsp olive oil

  • 3

    cups ricotta cheese

  • 2/3

    cup grated Parmesan cheese

  • 1

    egg

  • 1/2

    tsp salt

  • 1/2

    tsp black pepper

  • 3/4

    tsp dried basil

  • 3/4

    tsp dried oregano

  • OTHER INGREDIENTS:

  • 16

    lasagna noodles

  • 4 1/2

    cups shredded mozzarella cheese

  • 1

    cup grated Parmesan cheese

  • Marinara sauce or tomato-cream sauce as desired

  • Freshly grated Parmesan cheese, optional

Directions

Steam spinach just until tender, press out excess moisture and chop coarsely. Heat oil in large pan and saute mushrooms, onions and garlic over medium heat until tender; drain excess liquid and cool. Meanwhile, measure remaining filling ingredients into a large bowl. Add cooled spinach and mushroom-onion mixture. Mix with an electric mixer on low speed just until blended. Cook lasagna according to package directions; rinse and drain. To assemble: spray a 13 x 9 inch pan with cooking spray. Place 4 lasagna strips in bottom of pan, overlapping slightly. Top with 2 cups of spinach filling. Sprinkle with 1 1/2 cup shredded cheese and 1/3 cup Parmesan cheese. Repeat pasta, filling and cheese layering twice more. Top with remaining 4 lasagna strips. Spread 1 cup of marinara sauce over top. Cover tightly with foil. May be refrigerated a day in advance, if desired. To bake, preheat oven to 350F. Bake covered for 1 hour. Remove from oven and keep warm for at least 30 minutes before cutting. Cut into 12 pieces and serve with additional sauce. Top with freshly grated Parmesan cheese.

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