1 package (10 oz.) frozen chopped spinach,
thawed and squeezed dry
2 pounds part-skim ricotta cheese
8 ounces shredded part-skim mozzarella
cheese
½ cup grated Parmesan cheese, divided
2 eggs
Salt and pepper to taste
1 jar (26 oz.) tomato basil sauce
1 package (16 oz.) lasagna noodles, cooked
and drained
1 jar (17 oz.) Alfredo sauce
Preheat oven to 375F.
In a large bowl, thoroughly combine spinach, ricotta and mozzarella cheeses, ¼ cup Parmesan cheese, eggs, salt and pepper.
It's nice when lasagna stuffins are delicious AND a thing of beauty. |
Pour ¾ cup tomato basil sauce evenly in a 13 x 9-inch baking dish. Layer 4 lasagna noodles over sauce.
Or, depending on the brand you use (mine were no-boil), however many it takes to get the job done. |
Spread half the spinach-cheese mixture over noodles. Top with
1 cup tomato basil sauce. Repeat layers ending with lasagna noodles. Evenly
spread Alfredo sauce over the top of the lasagna. Sprinkle with ¼ cup Parmesan
cheese. Cover and bake 1 hour. Uncover, bake 10 minutes or until bubbly. Allow
lasagna to sit 10 minutes before serving.
Behold its cheesy glory! |
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