SPINACH TOMATO ALFREDO LASAGNA

Spinach tomato alfredo lasagna image

The layers are like you would usually have them with tomato sauce, but the top noodles are topped with alfredo sauce. Good with texas toast and a tossed salad!

Provided by Leslie O

Time 1h35m

Yield 1 13x9 dish

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry.
2 lbs ricotta cheese
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
salt and pepper
1 (24 ounce) jar tomato sauce (I used tomato basil)
1 jar alfredo sauce (not sure on the oz size but similar size to tomato sauce)
1 (8 ounce) package ronzoni no-boil lasagna noodles (If you have never tried them before, try now! They taste and feel the same as boiled noodles!)

Steps:

Preheat oven to 375* In large bowl combine spinach, ricotta cheese,mozzerella, 1/4 c parmesan, eggs, salt and pepper.
In a 13x9in dish, pour 3/4c tomato sauce Layer 4 lasagna noodles over sauce.
Spread half of the spinach cheese mixture over noodles.
Top with 1c tomato sauce.
Repeat layers and top noodles with alfredo sauce and 1/4c parmesan cheese.
Cover and bake 1 hour, uncover and bake 10 more minutes.
Allow lasagna to cool 10 minutes before serving.

Nutrition Facts : Calories 2934.1, Fat 196.8, SaturatedFat 118.1, Cholesterol 1110.3, Sodium 6894.4, Carbohydrate 98.3, Fiber 19.1, Sugar 37.6, Protein 204.8

*** Explore more Spinach Tomato Alfredo Lasagna Recipes »

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