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Spinach Alfredo Lasagna Recipe

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This hearty dish relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas.—Beth Stephas, Eagle Grove, Iowa

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8-10 Servings
Prep: 20 min. Bake: 45 min. + standing

Ingredients

12 ounces uncooked lasagna noodles
1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (15 ounces) Alfredo sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 cups (8 ounces) shredded cheddar cheese
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese

Directions

Soak the noodles in hot water for 15 minutes.
Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper.
In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13-in. x 9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese.
Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 490 calories, 29 g fat (17 g saturated fat), 104 mg cholesterol, 828 mg sodium, 34 g carbohydrate, 2 g fiber, 25 g protein.

Spinach Alfredo Lasagna published in Quick Cooking March/April 1999, p7

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