Description
This Florentine Lasagna is an easy Olive Garden copycat recipe featuring layers of sautéed mushrooms, fresh spinach, creamy ricotta mixture, mozzarella, and rich tomato sauce baked into a comforting Italian classic. Perfect for a family dinner, this lasagna combines fresh vegetables and flavorful cheese for a hearty and satisfying meal.
Ingredients
Vegetables
- 1 lb fresh spinach
- 1 lb mushrooms, chopped
- 1 cup chopped onion
- 2 cloves garlic, minced
Dairy & Eggs
- 3 cups ricotta cheese
- ⅔ cup Parmesan cheese
- 4½ cups shredded mozzarella cheese
- 1 large egg
Pantry & Seasonings
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ¾ tsp dried basil
- ¾ tsp dried oregano
- 1 lb lasagna noodles
- 29 oz tomato sauce
Instructions
- Prepare the Spinach: Steam the fresh spinach until wilted, then squeeze out the excess water thoroughly. Chop the spinach finely and set aside.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add chopped mushrooms, onion, and minced garlic. Cook, stirring occasionally, until the mushrooms release their moisture and the mixture is soft and fragrant. Remove from heat and allow to cool slightly.
- Mix Ricotta Filling: In a large bowl, combine the ricotta cheese, grated Parmesan, egg, salt, black pepper, dried basil, and oregano. Fold in the chopped steamed spinach and sautéed mushroom mixture until evenly mixed.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain the noodles and rinse with cold water to stop further cooking and prevent sticking. Lay them flat on a clean surface.
- Assemble Lasagna: Preheat oven to 350°F (175°C). In a baking dish, spread a thin layer of tomato sauce on the bottom to prevent sticking. Layer the noodles over the sauce, followed by a portion of the ricotta filling, a sprinkling of shredded mozzarella, and a ladle of tomato sauce. Repeat these layers until all ingredients are used, finishing with a generous layer of mozzarella on top.
- Bake: Cover the lasagna tightly with foil and bake in the preheated oven for 1 hour, allowing the flavors to meld and the cheese to melt beautifully.
- Rest: Remove the foil and let the lasagna rest for 30 minutes before slicing. This resting period helps the layers set for easier serving.
- Serve: Optionally top with extra grated Parmesan cheese or fresh basil leaves for garnish before serving.
Notes
- Allow the lasagna to rest before cutting to ensure clean slices and well-set layers.
- If using no-boil noodles, increase the amount of tomato sauce to keep the dish moist.
- For a richer tomato sauce, stir in some cream or half-and-half before assembling.
- Take your time with sautéing the vegetables to fully develop their flavor and avoid a watery filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
