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Serves 6 |
This vegetarian lasagna offers rich taste and creamy texture.
|1 jar Alfredo sauce|
|9 lasagna noodles, (no-boil variety)|
|15 oz. Ricotta cheese|
|6 oz. baby spinach|
|8 ounces Mozzarella cheese, (shredded)|
|1/2 teaspoon ground black pepper|
|6 tablespoons Parmesan cheese, (grated)|
- Preheat oven to 375° F.
- Coat a 13- x 9- x 2-inch baking dish with cooking spray. Pour 1/2 cup of the Alfredo sauce into the bottom of the dish; spread. Place three noodles atop sauce. Spread 1/2 of the ricotta atop noodles. Top ricotta with 1/2 of the spinach; gently press spinach down into the cheese. Sprinkle spinach with 3/4 cup mozzarella cheese and 1/4 teaspoon of pepper. Top with another 1/2 cup of sauce. Repeat with a second layer of 3 noodles, remaining ricotta and spinach, 3/4 cup mozzarella, remaining 1/4 teaspoon of pepper, and 1/2 cup sauce. Top with remaining 3 noodles; spread remaining sauce over noodles to cover completely. Scatter remaining mozzarella and Parmesan cheeses over sauce. Cover dish tightly with foil.
- Bake until noodles are tender, about 45 minutes. Allow lasagna to cool for 10 minutes before serving.
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