White Spinach Lasagna

Name: White Spinach Lasagna
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

11 ingredients

9 steps

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.