Spinach Lasagna – a delicious recipe with noodles, Alfredo sauce, container of ricotta cheese, mozzarella cheese, fresh spinach, eggs. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. In large bowl mix spinach with Alfredo sauce
2
2. in a second bowl beat ricotta and eggs and salt
3
3. In large glass baking dish, or if you are lucky enough to have a lasagna pan use that., place a layer of noodles
4
4. add a layer of spinach mixture
5
5. add layer of ricotta mixture
6
6. sprinkle layer of mozzarella
7
7. repeat this ending with layer of mozzarella
8
8. bake in a 350 oven for one hour or until l top is golden brown.
9
9. remove and let rest 15 minutes before cutting. This will make 12 nice squares. If you have leftovers you can freeze it for up to three months.
10
10. One word of caution, DO NOT use cottage cheese in this recipe. It will not turn out right.
11
11. Serve with hot cheesy garlic bread.. Yummy
776
kcal
Calories
34
g
Fat
62
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg no cook lasagna noodles, 2 jars garlic Alfredo sauce, 1 qt. container of ricotta cheese (you can use skim milk ricotta to cut calories), 1 lb. mozzarella cheese, and more.
Yes, Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
