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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is so simple to put together and tastes so good, but it's not for the diet conscious!!!! Leftovers of this are fabulous. 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 |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl combine ricotta, spinach, eggs, sun dried tomatoes, oregano, garlic powder, pepper and nutmeg.
3. Spread 3/4 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3 noodles (crosswise).
4. Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.
5. Pour remaining Alfredo sauce over pasta.
6. Sprinkle with mozzarella cheese.
7. Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes.
8. If desired, place lasagna under broiler for 2 minutes to brown cheese.
9. Let sit for 10 minutes before serving.
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