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Spinach alfredo Lasagne recipe

Written on Sunday, August 14, 2016 | 9:20:00 AM

Serves : 12 servings 

Ingredients : 
- 1 (15-ounce) jar creamy Alfredo sauce, store-bought or homemade (page 213), divided
- 1 (9-ounce) package oven-ready lasagna noodles
- 1 (24-ounce) package frozen chopped spinach
- 1 (15-ounce) container part-skim ricotta cheese
- 2 teaspoons salt
- 2 cups Italian blend shredded cheese, or shredded plain low-moisture, part-skim mozzarella

Preparation Method :
1) Preheat the oven to 375°F.

2) Spread ¼ cup of the Alfredo sauce on the bottom of a 9 × 13-inch baking dish (see note). Place a layer of noodles down on top of the sauce. If the noodles don’t fit, break them up to create an even layer.

3) Microwave the spinach in a microwave-safe bowl, 5 minutes on HIGH, and drain away the liquid. Mix in the ricotta cheese and salt.

4) Spoon half of the spinach mixture into a layer on top of the noodles, sprinkle with a handful of the shredded cheese, then lay another layer of noodles on top.

5) Spread remaining half of the spinach mixture on top, then sprinkle a little bit of shredded cheese and a few spoonfuls (4 to 5 tablespoons) of Alfredo sauce on top.

6) Lay another layer of noodles on top, and spoon the remaining Alfredo sauce on top.

7) Fill the empty sauce jar one-quarter full with water (about ½ cup) and pour on top of the noodles. Spread around so that the sauce is distributed evenly, then sprinkle the remaining shredded cheese on top. Bake for 50 minutes, or until the cheese is browned and bubbly on the top around the edges. Allow to cool for 15 minutes, slice into 12 pieces, and enjoy.

Lasagne is one of those dishes that freezes and then subsequently reheats really well, so this would make an excellent dish to have on hand in the freezer or to gift someone as a freezer meal. I like to use disposable baking dishes so that if I bring this to someone’s house, I can just leave the pan and cleanup is a breeze.


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