White Spinach Lasagna - cooking recipe

Ingredients
    1 (32 ounce) container ricotta cheese
    2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
    2 eggs
    1/2 cup chopped drained sun-dried tomato packed in oil
    3/4 teaspoon dried oregano
    1/4 teaspoon garlic powder
    1/4 teaspoon black pepper
    1/8 teaspoon ground nutmeg
    2 (16 ounce) jars alfredo sauce, divided
    12 no-boil lasagna noodles
    1 cup shredded mozzarella cheese
Preparation
    Preheat oven to 375 degrees Fahrenheit.
    In a large bowl combine ricotta, spinach, eggs, sun dried tomatoes, oregano, garlic powder, pepper and nutmeg.
    Spread 3/4 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3 noodles (crosswise).
    Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.
    Pour remaining Alfredo sauce over pasta.
    Sprinkle with mozzarella cheese.
    Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes.
    If desired, place lasagna under broiler for 2 minutes to brown cheese.
    Let sit for 10 minutes before serving.

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