This is for DB of N.C, who in the 9/7/09 newsletter was searching for Italian dishes that she could make for her churches upcoming Italian dinner. The first recipe I received from a friend and the second is from the newsletter, along with the notes of the submitter.
Robbie IN

Olive Garden Florentine Lasagna ? copy cat

1 pound fresh spinach
1 pound fresh mushrooms, chopped coarsely
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups Parmesan cheese, divided
1 egg
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 sauce or tomato-cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Saut?mushrooms, onions, and garlic over medium-high heat in olive oil 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 four lasagna strips in bottom of lightly oiled 9 x 13-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 350F 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.)
Robbie In

Marinara Sauce
8/20/08 newsletter

7-1/2 cans - 29 ounce. each Contadina tomato sauce *
5 cans - 15 ounce. each Contadina tomato sauce with Italian herbs
5 cans - 6 ounce. Contadina tomato paste with pesto
2-1/2 cup Parmesan cheese, grated
5 tablespoon. dried Italian oregano
10 tablespoon. dried Mediterranean Basil Leaves
15 Tablespoon. Dried parsley
? Teaspoon. granulated sugar
? to ? Teaspoon. red pepper flakes for a nice bite
15 large garlic cloves, finely minced

Mix above ingredients in large stockpot; stir well to combine tomato paste, cheese, and herbs. Cook on medium low heat stirring frequently, until gravy thickens, about 5-6 hours. It's truly worth the effort because it will be terrific.

Serve with meatballs, Braciole, Italian sausage or if you really want to eat like a true Italian, you'll do as I do. Cook all three. Oh, I almost forgot the most important ingredient pasta, and again true Italians cook it al-dente.

After church on Sunday mornings, When most families would sit down to a breakfast of cereal,  bacon/ham and eggs, the first thing we children would do is to rip up a loaf of crisp Italian bread, grab some polpette's (fried meatballs) and start dipping them in the gravy. This was one of my first memories of Sunday breakfast. Today when my children and grandchildren come over one of the first things they do, that's right. Grab some bread, polpette's and start dipping.
My Best Wishes and I Hope you enjoy
Giuseppe, in Kansas

http://www.nancyskitchen.com