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Alfredo-Spinach Lasagna

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Serves 6 | 

This vegetarian lasagna offers rich taste and creamy texture.

Ingredients:

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)

Directions:

  1. Preheat oven to 375° F.
  2. 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.
  3. Bake until noodles are tender, about 45 minutes. Allow lasagna to cool for 10 minutes before serving.
Main Ingredient: Pasta
Course: Dinner
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