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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 jar(s) alfredo sauce |
1 tub(s) ricotta cheese |
1 pound(s) lasagna noodles, ready to bake |
2 eggs, beaten well |
1 whole(s) mozzarella cheese chub thinly slice |
1 bag(s) frozen chopped spinach finely chop |
1 cup(s) water |
1 teaspoon(s) fresh basil |
1 teaspoon(s) fresh rosemary |
1 pinch(s) garlic powder |
1 teaspoon(s) oregano |
1/2 cup(s) parmesan cheese |
8 ounce(s) shredded pizza cheese |
Directions:
1. Mix Alfredo Sauce with Water and set aside. Beat eggs, add ricotta, Parmesan and herbs. Beat well and set aside. Coat a 15 x 9 glass Lasagna pan with Olive oil. Spread 1/2 of the Alfredo sauce in pan, layer with lasagna noodles, spread with 1/2 of the Ricotta mixture, Layer 1/2 the bag of frozen Spinach. Then layer with 1/2 the Mozzarella cheese. Then the rest of the Alfredo sauce is poured in pan, layer more pasta noodles. Spread rest of Ricotta mixture, rest of Spinach. Rest of Mozzarella. Sprinkle the shredded cheese on top. Cover with aluminum foil and bake in 350 oven for 1 hour. Remove aluminum foil and continue baking another 10 minutes. Remove from oven and let stand for 10 minutes before cutting.
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