Florentine Lasagna

By HeatherS

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

Details

Servings 12

Preparation

Step 1

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.