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Products used in this recipe...
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Spinach Lasagna with Alfredo Sauce
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Provided by Marlene Spiegel from Orlando, Florida
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SERVINGS:
15
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INGREDIENTS:
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- 2 packages Wildtree Alfredo Extraordinaire
- 2 cups skim milk
- 1/2 cup chicken broth, low-fat, low sodium
- 1/2 cup Wildtree Natural Butter Grapeseed Oil
- 9 strips of lasagna pasta, cooked
- 16 ounces fat free ricotta cheese
- 20 ounces spinach, chopped, thawed, drained
- 1 tablespoon cinnamon sugar
- 2 eggs, beaten
- 1/2 cup bread crumbs
- 1/2 cup parmesan cheese, grated
- 2 tablespoons Wildtree Hearty Spaghetti Sauce Blend
- 2 tablespoons Wildtree Garlic and Herb Blend
- 1 cup mozzarella cheese, shredded
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PREPARATION:
In a large skillet, heat oil, milk, and broth over medium heat. Add the Alfredo mix and whisk until blended. Set aside. Combine Ricotta cheese, cinnamon sugar, eggs, bread crumbs, Spaghetti Sauce Blend, and Garlic & Herb Blend. Preheat oven to 375ºF. In a 13x9 baking dish, arrange 3 of the lasagna noodles on bottom. Top with 1/2 the spinach and cheese mixture and 1/2 the Alfredo sauce. Arrange 3 more noodles over top, repeat spinach and cheese. Top with remaining noodles and Alfredo sauce and sprinkle with mozzarella cheese. Bake for 45 minutes. Let stand for 10 minutes before serving.
Calories 870; Fat 17 g; Saturated Fat 4.5 g; Carb 144 g; Fiber 4 g; Protein 30 g; Chol 45 mg; Sodium 500 mg
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