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Spinach Alfredo Lasagna

Total Time

Prep: 20 min. Bake: 45 min. + standing

Makes

10 servings

This casserole relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas. I came up with this recipe after eating a similar dish at a favorite Italian restaurant. While I’m browning the sausage, I soak the noodles in hot water instead of boiling them. It saves time and the dish turns out great. —Beth Stephas, Eagle Grove, Iowa
Spinach Alfredo Lasagna Recipe photo by Taste of Home

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 large egg
  • 2 cups shredded cheddar cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions

  1. Soak the noodles in hot water for 15 minutes.
  2. 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.
  3. In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese.
  4. Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 490 calories, 29g fat (17g saturated fat), 104mg cholesterol, 828mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 25g protein.

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