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Easy Spinach Lasagna with White Sauce
Easy Spinach Lasagna with White Sauce
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Create a decadent lasagna by layering Alfredo sauce with spinach, ricotta, carrots, mushrooms, and mozzarella between uncooked noodles for a creamy, dreamy baked dish.
Ingredients:
  • 1 (10 ounce) package frozen chopped spinach
  • 29 ounces Alfredo-style pasta sauce
  • 0.5 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
  • 0.5 cup shredded mozzarella cheese
Instructions:
  • Preheat your oven to 350F (175C) and generously coat a 10x15 inch lasagna pan with cooking spray.
  • Add spinach to a medium bowl and microwave on high, uncovered, for 4 minutes. Mix in the ricotta, then beat the egg with a wire whisk and incorporate it into the spinach and ricotta mixture. Stir thoroughly to combine.
  • Mix the pasta sauce and milk together until well combined in a medium bowl.
  • Spread a layer of 1/2 cup pasta sauce at the bottom of the dish. Arrange 3 uncooked noodles over the sauce. Top with half of the spinach mixture, followed by half of the carrots and mushrooms. Place 3 more noodles over the veggies. Pour 1 1/2 cups sauce over the noodles. Add the remaining spinach mixture, carrots, and mushrooms. Top with 3 noodles, and pour the remaining sauce on top. Finish by sprinkling mozzarella cheese and covering tightly with oiled foil before baking.
  • Bake for 50 to 60 minutes. Uncover and drizzle sauce over the top noodles. Allow to sit in the warm oven for an additional 15 minutes before serving immediately or letting it rest until ready to serve.

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