Lasagna alla Fiorentina (Florentine Lasagna)
1 lb Fresh spinach
1 lb Fresh mushrooms; chopped
1 c Onion; chopped
1 clove Garlic; minced
2 tb Olive oil
3 c Ricotta cheese
1 2/3 c Parmesan cheese; divided
1/2 ts Salt
1/2 ts Black pepper
3/4 ts Dried basil
3/4 ts Dried oregano
16 Lasagna noodles
4 1/2 c Mozzarella cheese; shredded
Marinara sauce or tomato-
Cream sauce as desired
Extra Parmesan cheese
Steam spinach until tender; press out excess moisture and chop coarsely.
Chop mushrooms and onions and mince garlic over medium-high heat until
onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup
Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add 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 firm lasagna strips in bottom of lightly oiled 9x13"
pan, overlapping slightly. Top with 2 c of spinach filling. Sprinkle with
1-1/2 c shredded cheese and 1/3 c 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~ 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.)