This vegetarian lasagna offers rich taste and creamy texture.
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Ingredients:
1 jar Alfredo sauce
9 no-boil lasagna noodles
15 oz. Ricotta cheese
6 oz. baby spinach
8 oz. shredded Mozzarella cheese
1/2 teaspoon ground black pepper
6 tablespoons grated Parmesan cheese
Directions:
Preheat oven to 375° F.
Coat a large 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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Alfredo-Spinach Lasagna
Serves 6
Ingredients:
1 jar Alfredo sauce
9 no-boil lasagna noodles
15 oz. Ricotta cheese
6 oz. baby spinach
8 oz. shredded Mozzarella cheese
1/2 teaspoon ground black pepper
6 tablespoons grated Parmesan cheese
Directions:
Preheat oven to 375° F.
Coat a large 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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