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White Spinach Lasagna
At a Glance
- Total
- 1 hr 25 min
- Servings
- 8.00 serving(s)
Categories
- Main Course
- Italian-American
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for White Spinach Lasagna brings together 1 (32 ounce) container ricotta cheese, 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry, 2 eggs in a practical dish for home cooking. It takes about 1 hr 25 min to prepare and cook. It makes approximately 8 servings.
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Equipment
13 x 9-inch baking dish, large bowl, foil, oven
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
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Instructions
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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