Olive Garden Florentine Lasagna
Indulge in the comforting flavors of this Olive Garden-inspired Florentine Lasagna, a hearty vegetarian dish that’s perfect for family dinners or special occasions. Layers of tender lasagna noodles are generously filled with a creamy ricotta and spinach mixture, enhanced by the bold flavors of Parmesan and mozzarella cheeses, plus a hint of Italian herbs like basil and oregano. Rich marinara sauce ties everything together, creating a symphony of textures and tastes in every bite. Baked to bubbly, golden perfection, this lasagna is as satisfying as it is easy to make, taking just 25 minutes of prep time. Serve it with garlic bread and a crisp green salad for the ultimate Italian-inspired feast.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 10 ounces Baby spinach, fresh
- 15 ounces Ricotta cheese
- 1 large Egg
- 1 cup Parmesan cheese, grated
- 4 cups Mozzarella cheese, shredded
- 4 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Once cooked, drain and lay them flat on a clean kitchen towel to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes. Add the minced garlic and cook for another minute.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 2–3 minutes. Remove from heat and set aside to cool slightly.
In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, 1 cup of shredded mozzarella, salt, black pepper, dried basil, and dried oregano. Mix well until smooth.
Gently stir the sautéed spinach mixture into the ricotta mixture until evenly incorporated.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles lengthwise in the pan, slightly overlapping each. Spread one-third of the ricotta-spinach mixture over the noodles. Top with 1 cup of marinara sauce and sprinkle with 1 cup of shredded mozzarella.
Repeat the layering process (noodles, ricotta mixture, marinara sauce, mozzarella) two more times, finishing with 1 cup of marinara sauce and 1 cup of mozzarella on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese on top is melted, bubbling, and slightly golden.
Let the lasagna cool for 10–15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.0 g | 294% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 8500 mg | 370% | |
| Total Carbohydrate | 605.8 g | 220% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 59.6 g | ||
| Protein | 285.3 g | 571% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6406 mg | 493% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 3880 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
