 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
|
A rich and creamy lasagna to feed an army Ingredients:
6 lasagna sheets |
2 lbs fresh spinach (steamed and drained well) |
2 small onions (diced) |
1 green bell pepper (diced) |
2 lbs alfredo sauce |
1 tablespoon garlic |
1 tablespoon italian seasoning |
1 teaspoon white pepper |
6 cups ricotta cheese |
1 cup parmesan cheese |
6 cups mozzarella cheese (shredded) |
2 cups fontina cheese (shredded) |
1 cup carrot (shredded) |
1 cup zucchini (shredded) |
3 large eggs, beaten |
Directions:
1. In a large bowl mix together spinach, onion, bell pepper, seasonings, ricotta, eggs, carrots, zucchini, and 3/4 cup Parmesan cheese.
2. In a greased 2 inch hotel pan spread a small amount of Alfredo sauce on the bottom, layer with pasta sheets and mixture, repeat two more times.
3. Cover with cheese and sprinkle with dried herbs.
4. Bake at 350°F for about 45 minutes or until golden brown.
|
|