Olive Garden Florentine Lasagna Recipe

Name: Olive Garden Florentine Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spinach fresh; 1 pound mushrooms coarsely chopped; 1 cup onions chopped; 1 each garlic clove ,; 2 tablespoons olive oil; 3 cups ricotta cheese; 123 cups parmesan, parmigiano-reggiano cheese, grated divided; 1 each eggs; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3/4 teaspoon basil dried; 3/4 teaspoon oregano dried; 16 each lasagna noodles; 4 1/2 cups mozzarella cheese; 1 x marinara sauce or tomato; 1 x cream sauce as desired; 1 x parmesan, parmigiano-reggiano cheese, grated extra

Servings: persons

1 pound spinach fresh
1 pound mushrooms coarsely chopped
1 cup onions chopped
1 each garlic clove ,
2 tablespoons olive oil
3 cups ricotta cheese
123 cups parmesan, parmigiano-reggiano cheese, grated divided
1 each eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon basil dried
3/4 teaspoon oregano dried
16 each lasagna noodles
4 1/2 cups mozzarella cheese
1 x marinara sauce or tomato
1 x cream sauce as desired
1 x parmesan, parmigiano-reggiano cheese, grated extra

1
Steam spinach until tender; press out excess moisture and chop coarsely.
2
Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool.
3
Mix ricotta cheese, 23 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl.
4
Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.
5
Cook lasagna according to package directions; rinse under cool water and drain thoroughly.
6
Place foru lasagna strips in bottom of lightly oiled 9x13 inch pan, overlapping slightly.
7
Top with 2 cup of spinach filling.
8
Sprinkle with 1 1/2 cup shredded cheese and 13 cup Parmesan.
9
Repeat layering two more times and top with remaining four lasagna strips.
10
Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.
11
Preheat oven to 350F (180C) and bake, covered, for 1 hour.
12
Remove from oven and keep warm at least 30 minutes before cutting.
13
Top with extra Parmesan cheese.

15822

kcal

Calories

971

Fat

455

Carbs

1298

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound spinach fresh, 1 pound mushrooms coarsely chopped, 1 cup onions chopped, 1 each garlic clove ,, and more.

Yes, Olive Garden Florentine Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive Garden Florentine Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions