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Spinach Alfredo Lasagna

Spinach Alfredo Lasagna
With Alfredo and spaghetti sauce, plus ground beef, spinach and three kinds of cheese, this main dish is super hearty and a true family-pleaser. When serving, be sure to scoop all the way down the slow cooker's ceramic insert to get some of each layer.—Deborah Bruno, Mira Loma, California
8 ServingsPrep: 20 min. Cook: 4 hours

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (24 ounces) spaghetti sauce
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1 package (8 ounces) no-cook lasagna noodles
  • 8 cups (32 ounces) shredded part-skim mozzarella cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (15 ounces) Alfredo sauce

Directions

  • In a large skillet, cook beef, onion and garlic over medium heat 6-8
  • minutes or until beef is no longer pink, breaking up beef into
  • crumbles; drain. Stir in spaghetti sauce.
  • In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and
  • pepper. Spread 1 cup meat mixture onto the bottom of an ungreased 5-
  • or 6-qt. slow cooker. Arrange four noodles over sauce, breaking
  • noodles to fit if necessary; layer with half of the ricotta mixture,
  • 2 cups mozzarella cheese and 1 cup meat mixture.
© Taste of Home 2013

2 of 2

Spinach Alfredo Lasagna (continued)

Directions (continued)

  • Top with four noodles, spinach, Alfredo sauce and 2 cups mozzarella
  • cheese. Continue layering with four noodles, remaining ricotta
  • mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any
  • remaining noodles; top with remaining meat mixture and mozzarella
  • cheese.
  • Cook, covered, on low 4-5 hours or until noodles are tender. Yield: 8
  • servings.
Nutrition Facts: 1 piece equals 757 calories, 40 g fat (23 g saturated fat), 143 mg cholesterol, 1,362 mg sodium, 43 g carbohydrate, 4 g fiber, 55 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013