Olive Garden Restaurant Copycat Recipe
1 pound fresh spinach
1 pound fresh mushrooms, coarsely chopped
1 cup onion chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups Parmesan cheese divide
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 1/2 cups Mozzarella cheese shredded
marinara or tomato cream sauce as desired
extra Parmesan cheese
Steam the spinach until tender; press out excess moisture and chop coarsely. Chop the mushrooms and onions and mince garlic over medium high heat until onions are tender. Drain excess liquid and cool. Mix the ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl.
Add the cooled spinach and mushroom onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13 inch pan, overlapping slightly. Top with 2 cups of spinach filling.
Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato cream sauce over top and cover tightly with foil.
Preheat oven to 350 degrees and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)