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Creamy Spinach Lasagna

2/25/2015, 3:36 a.m.
SERVINGS: 8

SERVINGS: 8

Ingredients

  • 12 uncooked lasagna noodles (12 oz)
  • 2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
  • 1 container (16 oz) ricotta cheese
  • 1 egg, slightly beaten
  • 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cups shredded Italian cheese blend (12 oz)
  • 1 jar (15 oz) Alfredo pasta sauce

Directions

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  2. 
Meanwhile, in medium bowl, stir together spinach, ricotta cheese, egg, garlic, salt, pepper and 1 1/2 cups of the Italian cheese.
  3. 
To assemble, place 4 cooked noodles in bottom of baking dish. Top with one-third of the Alfredo sauce (about 1/2 cup) and half of the spinach mixture. Repeat layers once. Top with remaining 4 noodles, Alfredo sauce and 1 1/2 cups Italian cheese. Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
  4. 
Bake 30 minutes. Uncover; bake 15 minutes longer or until bubbly around edges. Let stand 10 minutes before serving.