 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
This recipe is perfect for vegetarians and you can use any chopped frozen vegetable, such as broccoli, instead of spinach. Ingredients:
9 lasagna noodles |
1 (15 ounce) container part-skim ricotta cheese |
1 (7 ounce) container pesto sauce, about 3/4 cup |
2 eggs |
1/3 cup shredded parmesan cheese |
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry |
1 (16 ounce) jar alfredo sauce |
1/2 cup white wine |
3 cups shredded part-skim mozzarella cheese (12 oz.) |
2 tablespoons italian seasoned breadcrumbs |
Directions:
1. Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
2. In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
3. Arrange 3 noodles, overlapping slightly, in bottom of baking dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of the remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.
|
|