SPINACH ALFREDO LASAGNA
- Serves 8
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- prep time: 30 minute(s)
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- cook time: 1 hour(s) 10 minute(s)
Ingredients:
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1 package (10 oz.) fresh spinach leaves, trimmed, rinsed and patted dry
2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
1 jar Bertolli® Tomato & Basil Sauce
12 lasagna noodles, cooked and drained
1 cup Bertolli® Alfredo Sauce
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Directions:
- Preheat oven to 375°. Combine spinach, ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper in large bowl; set aside.
- Spread 1 cup Tomato & Basil Sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup Sauce and 1/2 the ricotta mixture; repeat. Top with remaining 4 noodles and Alfredo Sauce, then sprinkle with remaining 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 1 hour. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.
*SUBSTITUTION: Use 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry.
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