Spinach tomato alfredo lasagna |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 9 |
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The layers are like you would usually have them with tomato sauce, but the top noodles are topped with alfredo sauce. Good with texas toast and a tossed salad! Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry. |
2 lbs ricotta cheese |
8 ounces shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
2 eggs |
salt and pepper |
1 (24 ounce) jar tomato sauce (i used tomato basil) |
1 jar alfredo sauce (not sure on the oz size but similar size to tomato sauce) |
1 (8 ounce) package ronzoni no-boil lasagna noodles (if you have never tried them before, try now! they taste and feel the same as boiled noodles!) |
Directions:
1. Preheat oven to 375* In large bowl combine spinach, ricotta cheese,mozzerella, 1/4 c parmesan, eggs, salt and pepper.
2. In a 13x9in dish, pour 3/4c tomato sauce Layer 4 lasagna noodles over sauce.
3. Spread half of the spinach cheese mixture over noodles.
4. Top with 1c tomato sauce.
5. Repeat layers and top noodles with alfredo sauce and 1/4c parmesan cheese.
6. Cover and bake 1 hour, uncover and bake 10 more minutes.
7. Allow lasagna to cool 10 minutes before serving.
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