Cheesy Spinach Alfredo Lasagna

• Vegetarian

• Produce

  • 1 Basil
  • 2 cups Spinach, frozen

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 jar Ragu alfredo sauce

• Pasta & Grains

  • 12 No boil lasagna noodles

• Baking & Spices

  • 1 tsp Garlic salt

• Dairy

  • 2 containers (15 oz each ricotta cheese
  • 2 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese

Found on lilluna.com

Ingredients

• 2 containers (15 oz. each) ricotta cheese
• 2 cups mozzarella cheese (divided)
• ½ cup parmesan cheese (divided)
• 1 tsp. garlic salt
• 2 eggs
• 1 jar (16 oz. ) Ragú Alfredo Sauce
• 12 no boil lasagna noodles
• 2 cups frozen spinach (thawed and divided)
• basil

Directions

• Preheat oven to 375.
• In a medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese, eggs and garlic salt in a bowl. Mix well.
• Spread ¾ cup of the Alfredo sauce evenly on the bottom of your 9x13 pan. Layer 4 lasagna noodles on top.
• Add ½ cup Alfredo Sauce along with half of the ricotta mixture.
• Evenly spread 1 cup of your spinach.
• Repeat by adding 4 more noodles, ½ cup sauce, the rest of the ricotta mixture and the last cup of spinach.
• Top with 4 more noodles and the last of your Alfredo sauce.
• Cover pan in foil and bake for 45-50 minutes.
• Top with 1 cup mozzarella cheese, ¼ cup Parmesan cheese and a little basil. Bake an additional 10 minutes.
• Let stand 10 minutes before serving.