Vegetable Lasagne - Olive Garden Florentine Lasagna

Name: Vegetable Lasagne - Olive Garden Florentine Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg). spinach; 1 lb (.5 kg). fresh mushrooms, chopped coarsely; 1 cup (225 ml) cnion, chopped; 1 clove garlic, minced; 2 tbsp (30 ml). olive oil; 3 cups (700 ml) ricotta cheese; 1-2/3 cups (400 ml) parmesan cheese, shredded, divided; 1 egg, slightly beaten; 1/2 tsp (2 ml). salt; 1/2 tsp (2 ml). black pepper; 3/4 tsp (4 ml) basil leaves, dried; 3/4 tsp (4 ml) oregano leaves,dried; 16 lasagna noodles; 4-1/2 cups (1050 ml) mozzarella cheese, shredded; 1 cup (225 ml) marinara sauce or tomato-cream sauce, as desired; extra parmesan cheese

Servings: persons

1 lb (.5 kg). spinach
1 lb (.5 kg). fresh mushrooms, chopped coarsely
1 cup (225 ml) cnion, chopped
1 clove garlic, minced
2 tbsp (30 ml). olive oil
3 cups (700 ml) ricotta cheese
1-2/3 cups (400 ml) parmesan cheese, shredded, divided
1 egg, slightly beaten
1/2 tsp (2 ml). salt
1/2 tsp (2 ml). black pepper
3/4 tsp (4 ml) basil leaves, dried
3/4 tsp (4 ml) oregano leaves,dried
16 lasagna noodles
4-1/2 cups (1050 ml) mozzarella cheese, shredded
1 cup (225 ml) marinara sauce or tomato-cream sauce, as desired
extra parmesan cheese

1
Steam spinach until tender.
2
Press out excess moisture and chop coarsely.
3
Chop mushrooms and onions and mince garlic.
4
Saute mushrooms, onions and garlic in 2 tbsp (30 ml) olive oil over medium-high heat, until onions are tender.
5
Drain excess liquid and cool.
6
Mix ricotta cheese, 2/3 cup (150 ml) Parmesan cheese, egg, salt, pepper, basil and oregano in large bowl.
7
Add cooled spinach and mushroom-onion mixture.
8
Mix on mixer's low speed just until blended.
9
Cook lasagna according to package directions.
10
Rinse under cool water and drain thoroughly.
11
Preheat oven to 350 degrees (175 C.).
12
Place four lasagna strips in bottom of lightly oiled 9 x 13 inch pan, overlapping slightly.
13
Top with 2 cups (475 ml) of spinach filling.
14
Sprinkle with 1-1/2 cups (350 ml) shredded Mozzarella cheese and 1/3 cup (80 ml) Parmesan cheese.
15
Repeat layering two more times, and top with remaining four lasagna strips.
16
Spread 1 cup (225 ml) of marinara or tomato-cream sauce over top and cover tightly with foil.
17
Bake in preheated oven, covered, for 1 hour.
18
Remove from oven and keep warm at least 30 minutes before cutting.
19
Top with extra parmesan cheese.
20
(Can be refrigerated a day in advance of baking if desired.)

2353

kcal

Calories

Fat

318

Carbs

120

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 16 ingredients. The key ingredients include: 1 lb (.5 kg). spinach, 1 lb (.5 kg). fresh mushrooms, chopped coarsely, 1 cup (225 ml) cnion, chopped, 1 clove garlic, minced, and more.

Yes, Vegetable Lasagne - 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!