Creamy Spinach Lasagna

JackieOhNo!'s Note:

This recipe is perfect for vegetarians and you can use any chopped frozen vegetable, such as broccoli, instead of spinach.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 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:

1. Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
2. In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
3. 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.

Reviews

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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