White Lasagna Alfredo

White Lasagna Alfredo

Tara McConnell Tesher

Serves: 4

  • 6 no-boil lasagna noodles
  • 1 10-oz package frozen chopped spinach, thawed
  • 2 cups ricotta cheese
  • 1 15-oz jar Alfredo sauce
  • 2 cups mozzarella cheese, shredded

1. Preheat oven to 350°F. Place spinach in the center of a clean cheese cloth or kitchen towel. Wrap up tightly and squeeze out excess liquid over the sink. Put in a medium mixing bowl along with ricotta cheese. Mix well.

2. Pour half the Alfredo sauce into the bottom of your Temp-tations® 8x8'' baker. Cover with two lasagna noodles. You may need to trim the edges of the noodles by 1/4'' to make them fit. Spread half the spinach mixture over the noodles. Top with 1 cup of mozzarella.

3. Continue layering with the remaining Alfredo sauce, then two more noodles, followed by the remaining spinach mixture and then the last two noodles. Top with remaining mozzarella cheese.

4. Cover tightly with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes or until golden and bubbly

Cook's Notes

You can make this recipe into a variety of meals by adding cooked chicken cubes, ground beef, ground sausage, or sautéed mushrooms. I love simple recipes that create a base for a ton of great meals!

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