Mushroom Spinach Alfredo Lasagna
inspired by this recipe
6 oz fresh spinach, chopped (or you can thaw frozen and pat dry)
1 cup mushrooms, sliced
8 oz ricotta cheese
1 1/4 cup mozzarella cheese, divided
1/2 cup Parmesan cheese, divided
1/2 teaspoon salt (this makes it pretty flavorful, use less if desired)
1/4 teaspoon black pepper
1 jar of Alfredo sauce, divided (Newman's Own is our favorite)
1/2 box lasagna noodles
Boil lasagna noodles according to package directions for al dente preparation- be sure not to overcook them. Add some vegetable oil to your boiling water to prevent sticking.
- Preheat oven to 375°F (190°C). Combine spinach, ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, egg, salt and pepper in large bowl; set aside.
- Spread 1 cup Alfredo sauce in 9 x 9-inch baking dish. Sprinkle extra cheese if desired.
- Layer 4 lasagna noodles, then 1 cup Alfredo sauce and 1/2 the ricotta mixture; repeat. Top with remaining 4 noodles and Alfredo Sauce, then sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 30-40 minutes until bubbling and golden brown. Let stand 10 minutes before serving.
You can double this recipe and use a 9 x 13- inch pan as well. Enjoy!