Olive Garden Florentine Lasagna

• 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.

mushrooms, onions, garlic, olive oil, ricotta cheese, parmesan, eggs, salt, black pepper, basil, oregano dried, lasagna noodles, mozzarella cheese, marinara sauce, cream sauce, parmesan

Taken from recipeland.com/recipe/v/olive-garden-florentine-lasagna-33217 (may not work)