Creamy Spinach Lasagna
photo by PalatablePastime
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 9 lasagna noodles
- 1 (15 ounce) container part-skim ricotta cheese
- 1 (7 ounce) container pesto sauce, about 3/4 cup
- 2 eggs
- 1⁄3 cup shredded parmesan cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 (16 ounce) jar alfredo sauce
- 1⁄2 cup white wine
- 3 cups shredded part-skim mozzarella cheese (12 oz.)
- 2 tablespoons Italian seasoned breadcrumbs
directions
- Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
- In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
- Arrange 3 noodles, overlapping slightly, in bottom of baking dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of the remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Oh my! 100 STARS! This was SO good. Really a snap to put together and much more delicious and inexpensive than waiting in line for a table at the local Olive Garden. The spinach was delicious and creamy, and the cheesy sauce could not be anything less than wonderful! I need to just stop my babbling and just get to the point: IF SOMEONE ELSE DOESN'T TRY THIS RECIPE, THEY ARE MISSING OUT. Thanks for sharing- I hope this lasagna doesn't remain "our little secret" for long"!!!!!! ~Sue
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!