WHITE SPINACH LASAGNA RECIPE RECIPES

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WHITE SPINACH LASAGNA RECIPE - FOOD.COM



White Spinach Lasagna Recipe - Food.com image

This is so simple to put together and tastes so good, but it's not for the diet conscious!!!! Leftovers of this are fabulous.

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 301.5, FatContent 21, SaturatedFatContent 12.2, CholesterolContent 117.8, SodiumContent 275.6, CarbohydrateContent 8.8, FiberContent 2.5, SugarContent 1, ProteinContent 20.9

EASY SPINACH LASAGNA WITH WHITE SAUCE RECIPE | ALLRECIPES



Easy Spinach Lasagna with White Sauce Recipe | Allrecipes image

Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!

Provided by Juanita Peek

Categories     World Cuisine    European    Italian

Yield 9 servings

Number Of Ingredients 9

1 (10 ounce) package frozen chopped spinach
29 ounces Alfredo-style pasta sauce
½ cup skim milk
1 (8 ounce) package lasagna noodles
1 pint part-skim ricotta cheese
1 egg
8 ounces shredded carrots
8 ounces fresh mushrooms, sliced
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
  • Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
  • Combine pasta sauce with milk in a medium bowl. Mix well.
  • Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
  • Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

Nutrition Facts : Calories 491.6 calories, CarbohydrateContent 31.2 g, CholesterolContent 80.9 mg, FatContent 33.7 g, FiberContent 2.7 g, ProteinContent 19.7 g, SaturatedFatContent 14.3 g, SodiumContent 1047.5 mg, SugarContent 6.5 g

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